Red Currant Bakery

Soak the Oats
0 In a medium bowl add in the whole rolled oats and milk. Cover and place in the fridge - ideally overnight but minimum 1 hour (even 2 hours is great!)
Pancake Batter
2 Once the oats have soaked, it's time to make the batter!
4 In a medium mixing bowl, whisk together the egg, sugar, yogurt, vanilla and salt. Then add in the soaked oats and whisk again.
5 Last but not least add in the flour, baking soda, and baking powder and whisk to combine.
6 Leave the batter to sit while the pan heats up.
Cook the Pancakes
8 Heat your pan over medium low heat. Give it at least 5-7 minutes to heat up but don't be tempted to turn the heat any hotter.
9 Once hot, scoop about 1/2 cup of pancake batter onto the pan. Let it sit and spread for about a minute. *If you aren't using a nonstick griddle pan, add a bit of butter to the pan once it's hot.
10 Sprinkle the surface with chocolate chips and gently press them into the pancake.
11 The top won't look ready, but gently check the underside of the pancake after a few minutes. It should be a deep golden brown. Once cooked, flip the pancake in one swift movement.
12 Leave the pancake to cook for another few minutes. These will probably take a bit longer than a normal pancake because you're cooking over low heat which allows the thick batter to cook all the way through.
13 Check to see if the pancake is fully cooked by tapping on the top, it shouldn't wiggle. If it still wobbles leave it to cook a bit longer.
14 If you're making a bunch, keep the cooked pancakes on a plate or baking sheet in the oven at 200 F (or even without the heat on it will help them stay warm).
To Serve
16 Of course you can top the pancakes with anything you want but I love to add a little bit of salted butter, some more chocolate chips, and a dusting of powdered sugar.