Oatmeal Pancakes Or Waffles Recipes

OATMEAL PANCAKES

Steps:

• In a large bowl, combine dry ingredients. In another bowl, beat eggs, buttermilk and oil; mix well. Stir into dry ingredients just until blended. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden. Meanwhile, for syrup, combine sugar, butter and corn syrup in a saucepan. Bring to a boil over medium heat; boil and stir for 5 minutes or until golden brown. Remove from the heat; stir in buttermilk and vanilla. Let stand 5 minutes. Stir; serve with pancakes.

OATMEAL WAFFLES OR PANCAKES

Steps:

• Mix well together.
• There should be no lumps.
• Bake in a waffle iron, or like regular pancakes.
• Variation: add 1/2 cup finely chopped apple and 1/2 teaspoon cinnamon.

FAMILY-FAVORITE OATMEAL WAFFLES

Steps:

• In a large bowl, combine flour, oats, baking powder, cinnamon and salt; set aside. In a small bowl, whisk eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended. , Pour batter into a lightly greased waffle iron (amount will vary with size of waffle iron). Close lid quickly. Bake according to manufacturer's directions; do not open during baking. Use fork to remove baked waffle. Top with fresh fruit and yogurt.

TODDLER FAVORITE OATMEAL PANCAKES OR WAFFLES

Steps:

• Pour milk over oats and let stand 8-10 minutes. (skip if using quick oats).
• Beat in eggs, oil, then remaining ingredients except baking powder.
• Add baking powder and only stir until incorporated.
• Wait until it looks a bit puffy (this will make the cakes a tad fluffier but sometimes I don't bother and they're good, too).
• Warm up griddle on medium low (these pancakes take a bit longer to cook than typical pancakes and my first several batches were dark brown because my old stove was hard to control).
• Add a bit of butter to melt in the griddle.
• Cook em up!
• I use a 1/4 cup measure.
• For the toddlers I let them dip in baby yogurt or applesauce.
• I send leftovers in my preschoolers Laptop Lunchbox with PB&J!

SATURDAY MORNING SOAKED OATMEAL PANCAKES (OR WAFFLES)

Steps:

• Combine oats and flour in a large bowl.
• In another bowl combine the whey (or lemon juice) and milk, and stir into the grains.
• Cover loosely (we use a plate over the bowl, and drape a clean towel over top, to keep junk or curious kitties from getting into it). Let sit on the counter overnight or for several hours. The oats will soften and lose their shape.
• In the morning, add the baking powder, baking soda, melted butter, vanilla, and eggs and stir to combine.
• Measure out the 6 tablespoons of apple cider vinegar and call the kids to come watch the next step!
• Add the vinegar to the batter all at once and watch it bubble and foam. Stir in once the big action's done, but while it's still bubbling.
• Cook as you usually do for pancakes or waffles:.
• Preheat a heavy pan over medium heat, until a drop of water dances. If it skitters and sputters really fast the pan is too hot-- you need to let it cool down and try again.
• Butter the pan and pour the batter on. For pancakes, we have a small ladle (a gravy ladle; maybe 3 tablespoons?) that we use to measure out the batter.
• Cook over medium heat until the rim of the bottom is golden and dry, and the top of the cake is mostly not shiny anymore and if you jiggle the pan it is pretty "set". Carefully turn the cake(s) and cook on the other side until the bottom rim is golden and you see steam emanating from the top of it.
• Remove from the pan and place on a wire rack to cool a bit while cooking the rest (they get snatched up so fast in our house they don't have a chance to get very cool, but if you put them straight on a plate they'll get soggy).
• Continue cooking until everyone's satisfied, then cook up the rest to freeze for later if there's any batter left.
• When the pan is perfectly clean before starting, and the heat is just the right temperature, we only need to butter the pan for the first pancake. We use heavy stainless steel pans, so YMMV on this depending on your cookware.
• For waffles, just cook as normal for your waffle maker. They're *perfect* for pancakes or waffles, with no adjustments.
• This recipe, as written, serves 10 for our family. Prep time does not include the overnight soaking. Cooking time is for one pancake at a time and YMMV depending on your cookware and stove.

OATMEAL WAFFLES

Steps:

• In a large bowl, mix eggs and buttermilk. Add oats and mix well. Stir in molasses and oil. Combine flour, balking soda, baking powder and salt; stir into the egg mixture. If batter becomes too thick, thin with a little milk. Pour about 3/4 cup batter onto a greased preheated waffle maker. Bake according to manufacturer's directions. , To make pancakes: Drop batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles begin to form on top of pancake.

OATMEAL PANCAKES OR WAFFLES

Steps:

• Pour boiling water over oats; stir to moisten.
• Add oil, egg, and 1 cup skim milk.
• Stir.
• Mix together salt, flour, Splenda (or sugar) and baking powder.
• Add to oatmeal mixture and stir.
• Add enough remaining skim milk (3/4 to 1-1/4 cups) to make a medium thick batter (for waffles) or a thinner batter (for pancakes).
• Make 4-5 inch pancakes on hot griddle, letting them brown a little (about 2-4 minutes) or waffles in waffle iron according to manufacturer's instructions.
• NOTE: Batter is best if covered, refrigerated and left to sit overnight, but can be used immediately with very good results.