Walnut Oatmeal Muffin Batter
1.
1Put the walnuts in a preheated 155°C oven and bake for about 6-7 minutes, then take them out and let cool
2.
2 Add all the ingredients except the filling in the blender, whipping and mixing for about 2 minutes (some particles, but very crushed)
3.
3 Cover the oatmeal walnut batter and let stand at room temperature for at least 60 minutes
4.
4 Prepare a flat-bottomed non-stick pan, heat it on low heat for about 2 minutes, and scoop about 25cc of batter into the pan
5 Keep on a low fire, and when small bubbles begin to form around the pancake, turn over and continue frying for about 30 seconds, then take it out
6Put your favorite fillings, hot or cold food!
Tips:
1. I don't like honey, use granulated sugar, sugar substitute or maple syrup instead
2. The batter must be set aside. The batter after standing will have a sticky feeling. If you want to eat it for breakfast, it can be beaten the night before and stored in the refrigerator. Take it out the next day and use it after returning to the temperature.
3. The first piece of dorayaki after the pan is heated usually fails. When you add the batter for the first time, you can temporarily turn off the heat, wait for about 15 seconds, and then turn on the low heat to continue frying. (It is easy to operate after the temperature of the pot is stable)
4. Muffins with walnuts in the picture: Before putting the batter, put a walnut in the pot, and then cover the walnuts with the batter
