WORKING WITHIN A CLIENTS NEEDS

porridge oat and lavender pancakes, blueberry's and honey

At Bearded chef as well as offering a freelance relief chef service we also offer menu development and food design consultancy to various parts of the hospitality industry, hotels and restaurants and also company's that work within the fitness industry. We believe it is essential to keep to a customers remit and use all our experience to deliver a project above our clients expectations whether it is a simple menu development or something more complicated we take great care and attention in all we do. Working with different clients from various business backgrounds can be challenging as you can find yourself working outside of your comfort zone and having to think outside the box, At bearded chef we love a challenge whether that's providing great support with our relief chef service at a clients property or delivering fantastic menu design and development with our consultancy or providing excellent food and service with our private fine dining. This recipe is part of a ongoing project for a client who works in the fitness industry and has specific requirements regarding ingredients, and the use of proteins, sugars and carbohydrates and the cooking methods used to bring the ingredients together and also time restraints. This recipe is a variation of one of the recipes we used for our client and is great with all soft fruits as a healthy breakfast or a snack during the day enjoy.

---

PORRIDGE OAT PANCAKES AND BLUEBERRYS WITH LAVENDER AND HONEY

INGREDIANTS

50g porridge oats

14g egg whites / if you are vegan you can use 14g aquafaba (chickpea water)

Pinch of lavender

180ml almond milk or water

Pinch of salt

A mix of soft fruits of your choice

Honey to serve (golden syrup as a vegan alternative )

METHOD

1) Soak the porridge oats in the almond milk or water for at least 1 hour or overnight in the fridge.

2) Once the oats are ready add the pinch of lavender and salt and mix .

3) Whisk your egg whites until they are stiff and gently fold into the porridge oats slowly until they are completely folded in together.

4) Heat a non stick pan on a medium heat on the stove, when it is up to temperature take a spoonful of the mix and place in the pan you can make small pancakes or large depending on what you want .

5) When the pancakes start to lift you can turn them this will take about 2 minutes each side then they will be ready to serve with your fruits and honey or a little yogurt.

Soaking the oats over night helps release the flavour of the oats and softens them to keep the pancakes light and fluffy. If using aquafaba when whisking they will not stiffen as much as the egg whites don't worry they will still act in the same way as the egg whites when the mix is cooked.

Liam Foster is a freelance chef and consultant to the hospitality industry working with hotels, restaurants and a variety of businesses though out the uk, With 25 years experience in hospitality ranging from 4-5 star hotels around the world to private dining and freelance relief chef service in the uk.