Amish Pancakes


Soft, light oatmeal pancakes to stack high with crisp bacon or soft prosciutto, and drizzle with maple syrup.


  • 400 ml milk
  • 100 g rolled oats
  • 1 tbsp sugar
  • 1 tbsp plain flour
  • 2 tsp baking powder
  • pinch of salt
  • 2 large free-range eggs, separated
  • 8 thin rashers rindless bacon, or 8 thin slices prosciutto
  • unsalted butter for frying
  • maple syrup or golden syrup, to serve


Heat the milk to just below boiling point, remove from the heat, and add the rolled oats and sugar. Stir well, and leave to cool.

Sift the flour, baking powder and salt together into a large bowl, add the cooled mixture, and stir well. Beat the egg yolks lightly and stir into the mixture.

Beat the egg whites in a dry bowl until stiff and peaky, then lightly fold into the pancake batter.

Grill or pan-fry the bacon rashers (if using) until crisp, and drain on paper towel.

Heat a large non-stick fry pan and add a teaspoon of butter. Drop tablespoons of batter into the pan and cook over medium heat. When bubbles appear on top, turn and cook the other side until golden. Remove and keep warm. Add another teaspoon of butter, and repeat to cook the rest of the pancakes.

Serve 2 or 3 pancakes per person. Stack them with bacon or prosciutto and drizzle with maple syrup.