Peter likes a thinner oat bran pancake requiring a little modification to the recipe. He also gets up early so I make a weeks worth and store in the fridge. He heats a pancake each morning in a plate for 45 seconds and then serves with yoghurt.
To make a batch, I mixed 6 eggs, 12 heaped dessertspoons of oat bran, 6 teaspoons of cornfour (maize, not wheat), 2 heaped teaspoons cinnamon, 3-4 tablespoons natvia, 300g Paris creek German style quark and up to a litre of Vanilla no-sugar yoghurt (Nestle diet in this batch) to make it a thinner pancake mix. If you leave this for anytime, the oat bran absorbs the fluids and the mix will continue to thicken, so the amount of yoghurt varies depending on the delay between mixing and cooking. The addition of cornflour gives more structure and cohesion to the mix and minimises ripping of the pancake
I have three non-stick frypans going at once on a medium heat on my gas stove. I then spray with oil and wipe with kitchen paper. I then add the mixure spreaing out with a spoon to be about 0.5cm thick.
They usually take about 5 minutes per side. I don't flip until I can shake the frypan and have the pancake shift in the pan, that is it is largely set.
From this I made 8 pancakes, 5 for the fridge to allow Peter to have a daily pancake and three for our breakfast on Sunday morning.
I stored the remaining pancakes in a sealed plastic container for on a sheet of kitchen paper. Sometimes I make more and freeze a box for a later time.