January and February has been the season for warming (and cheap!) comfort food around here. Even my grumbly kids have enjoyed warm bowls of porridge in the morning. If, like me, you don’t actually weigh your oats and frequently have plenty leftover, you might like to try making these delicious little ‘porridge pancakes’ as we call them in our house. My kids actually love them, served with a generous drizzle of honey.
If you would like to find the recipe in Nourishing Traditions, turn to page 457 where it can be found under the poetic title of ‘fried mush’.
Fried mush/ porridge pancakes
- 1 1/2 cups leftover breakfast porridge or grits
- 1 egg, lightly beaten
- 2 tablespoons butter or lard
1. Mix porridge with egg.
2. Sauté by spoonfuls in butter or lard until golden and the edges are crispy.
3. Serve with maple syrup, sorghum syrup or honey.