I never reallly enjoyed porridge until I moved to Ireland, now I love it for breakfast with fruit and yoghurt. The Irish soil and climate produces highly nutritious, good quality oats. The grains fluff up really well and have a lovely texture, not boarding school gloop



  • 150 g plain flour
  • 100 g wholemeal flour
  • 100 g porridge oats
  • 2 tsp baking powder
  • pinch salt
  • 50 g sugar
  • 2 eggs
  • 2 tblsp sunflower oil, plus extra for frying
  • 500 ml milk
  • fresh fruit, maple syrup and yoghurt to serve


  1. Whisk together the oil, milk and eggs in a jug or bowl.
  2. Sieve the flours, salt and baking powder into a bowl. Stir in the oats and mix well.
  3. Make a well in the centre of the dry ingredients and pour in the liquid.
  4. Mix well then allow to rest in the fridge for 20 minutes.
  5. Heat a little sunflower oil in a non-stick pan.
  6. Use two tablespoons of batter for each pancake and plop into frying pan. Cook for three minutes on each side. Keep warm while you make the rest of the pancakes.
  7. Serve with maple syrup, fruit and yoghurt.


This is a great recipe to enjoy even more of this supergrain and very family friendly. Make up the batter and keep it in the fridge for weekend brekkie, just add a little more milk if it gets too thick. Serve with plenty of fresh seasonal fruit and Greek yoghurt. Delish!