LOS ANGELES, Calif. (FOX 11) - If you watched Monday’s cooking segment, you’ll know we almost got through Salt's Cure Chef Chris Phelps’ recipe for oatmeal griddle cakes when breaking news happened.
Below is the full recipe from today’s segment.
Chef Chris was on Good Day LA because he was named Chef of the Year by Planned Parenthood.
The organization is hosting “Food Fare 2018.” It’s a big event at the Barker Hanger in Santa Monica where more than 150 of LA’s best restaurants, caterers, wineries, breweries feature their latest and most popular dishes. It’s going to be a foodie’s dream come true!
The event raises money for Planned Parenthood.
While some people have seen controversy over Planned Parenthood, it doesn’t change the fact that they have provided 130,000 patients with affordable health care here in LA including birth control, annual exams, STD testing and treatment and life-saving cancer screenings.
Food Fare 2018 will be at the Barker Hanger at the Santa Monica Airport on March 1.
Oatmeal Griddle Cakes
1 pkg. Salt’s Cure Griddle Cake Mix
1 free-range egg, substitute with mashed banana to make it vegan
1 cup water
1 Tbsp oil
Cinnamon, sugar, and butter to top, or your choice of mix in.
Gently combine egg and water. Add griddle cake mix and stir until wet. Let sit for at least 15 minutes or overnight—this gives the oats a chance to soak up the liquid.
Heat oil in pan on medium high. Stir the mix once more, and spoon into hot oil. Flip when batter bubbles on top, and cook for about 30 seconds longer. The cakes will be slightly darker than the average pancake—that’s because the secret recipe includes brown sugar.
Top with cinnamon, sugar and butter and enjoy!
Yield: approx. 15 silver dollar-sized cakes