You'll Need

• 1 tbsp olive oil
• 1 leek, thinly sliced
• 4 sun-dried tomatoes, drained and chopped
• 100g rolled oats
• 250ml buttermilk or semi-skimmed milk
• 3 eggs, well beaten
• 50g plain flour
• 2 teaspoon baking powder
• Pinch salt
• 1 tbsp sunflower oil

1. Put oats into a large bowl; add the buttermilk or semi-skimmed milk. Let the oats soak overnight if possible but for at least 30 minutes.
   
   
2. Mix in the eggs, flour, baking powder, salt and sunflower oil using a hand whisk to get a fluffy mixture.
   
   
3. Heat the olive oil in a frying pan and add the leeks and cook until soft (approximately 5 minutes), stir in the sun dried tomatoes and cook for a further minute. Stir into the pancake mixture.
   
   
4. Heat a griddle pan to medium high heat. Oil the pan and take a ladle of the pancake batter to drop onto the griddle. When air bubbles start to bubble up to the surface at the centre of the pancakes (about 2-3 minutes), use a flat spatula to flip them over. When golden or darker golden brown, they are done.