Secret of light and fluffy biscuits and pancakes

Want to lose some 'weight - in your baking, that is? This secret ingredient (that you probably already in your kitchen) is not just an economic and healthy, is also a touch of "cloud" to your biscuits and pancakes!

This ingredient is ... Oatmeal!

Yes, I know what you think ... Give me a moment, and trust me on this issue.

For example, to make super light pancakes, I would with a regular, not instant, oatmeal. I give a 1 to 1 1 / 2portion size of employment, usually in the microwave.

Next, add the ingredients for the pancakes plain porridge. I usually cool the first milk, oatmeal (not cook eggs!). You'll notice that the dough is a little 'frothy - especially if you have a rest'. The viscosity oatmeal extras involved.

Cook pancakes as usual. They will look the same and taste the same (no oatmeal taste). However, they got up nice, light andfluffy!

For super light biscuits, alters the normal biscuit recipt just a little 'small. Prepare the oatmeal as usual - but, as the prepared oatmeal is fairly liquid, it will make your cookie dough into a paste ... Add the normal amount of milk!

So ... cut in your milk. Add a little 'milk to the oatmeal, then add dry ingredients then slowly mix, adding milk a little' more necessary at a time.

Another change - since it isless milk, yeast mixture does not respond as much acid. This means that your cake will not grow as they normally do when I help them a bit '. I like to add a splash of lemon juice to throw into the mix. Will not taste the lemon, but you can increase the baking powder.

In your dough is a bit 'fluffy. You use less milk and the dough is not as dense as usual. If you roll the dough with a biscuit cutter and rotate thePasta a bit 'thicker than normal before cutting.

That's all - bake as normal and your result will be biscuits light enough to float off the pot!