Waffle in Waffle Iron

Sue’s Oatmeal Blender Waffles/Pancakes

Sue Gregg’s Oatmeal Blender Waffles/Pancakes

I got this wonderful Sue Gregg recipe from the Passionate Homemaking site. The link to her wonderful blog is on my blog list and the link to the recipe is found here.

This is a wonderful pancake/waffle recipe. I thought the oats would have less of a flavor – as in oatmeal bread – but they didn’t. This tasted like…oatmeal! Cooked on the griddle or in the waffle iron, dripping with butter and topped with real maple syrup they were wonderful!

INGREDIENTS:

1½ – 1 ¾ cups liquid such as buttermilk or kefir (or non-dairy alternative)
some additional liquid (optional if batter needs thinning)
2 Tbls olive oil
1 tsp vanilla extract
1½ cups uncooked rolled oats
1 egg
2 tsp baking powder
½ tsp. baking soda
1 tsp salt, to taste

SUPPLIES:

measuring cups/spoons
blender
rubber spatula
waffle iron and tongs for waffles
–OR–
griddle and spatula for pancakes

PREPARATION:

1. Place in blender; blend at highest speed for 3 minutes.

1½ – 1 ¾ cups buttermilk or kefir (or non-dairy alternative)
2 Tbls olive oil
1 tsp vanilla extract
1½ cups uncooked rolled oats

The batter should always swirl about a vortex in the blender. If it doesn’t, slowly add more liquid until the hole reappears. This is the secret to light and tender waffles. Batter for pancakes may be thicker, but keep batter relatively thin and keep it churning.

2. Cover blender; let stand at room temperature overnight or 12-24 hours.

DIRECTIONS:

3. Preheat waffle iron at highest temperature, or griddle on medium high.

4. Just before baking, add and reblend on highest speed for 1 minute:

1 egg, optional additional liquid (if batter needs thinning for vortex or churning)

5. Blend in thoroughly, but briefly (assisted with rubber spatula, if needed):

2 tsp baking powder
½ tsp. baking soda
1 tsp salt, to taste

6. Pour batter onto hot waffle iron, sprayed with olive oil. Bake about 3½ to 4 minutes in waffle iron until crispy.

-OR-

Pour onto hot griddle. Cook until bubbles pop on the surface, then flip and cook for about 1-2 minutes longer, or until browned.

YIELD:

About 5-7 good sized waffles, depending on waffle iron size, or about 10-12 good sized pancakes depending on pancake size.

NUTRITION: ~*~
High in manganese
High in phosphorus
NUTRITION FACTS:
~*~
NOTES:

Sue Gregg has an online demonstration of how to make this wonderful, healthy blender batter here.

Hallee


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