Oatmeal Waffles Or Pancakes Recipes

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.

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.

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.

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.