OATMEAL CAKES
A moist and delicious bread cooked on the griddle. My mother enjoys this for dinner too!
Provided by sal
Categories Bread Quick Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- In a medium mixing bowl, sift together flour and baking powder. Add the remaining ingredients and stir to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each cake. Cook until bubbles form in the cakes. Flip and cook the other side. Serve warm with syrup or jam.
Nutrition Facts : Calories 87.1 calories, Carbohydrate 12.3 g, Cholesterol 21.1 mg, Fat 2.9 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.3 g, Sodium 65.2 mg, Sugar 1.5 g
MOM'S OAT GRIDDLE CAKES
Make and share this Mom's Oat Griddle Cakes recipe from Food.com.
Provided by LoveBakedIn
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pour the milk over the oats and let stand 5 minutes.
- Stir the flour, baking powder, sugar and salt together.
- Add the beaten eggs to the oat and milk mixture. Add the melted butter.
- Mix the dry ingredients into the wet ingredients just until moistened.
- You may keep this in the refrigerator for several days or make immediately.
- Fry on griddle until brown. These are thick and take a little longer to cook than regular pancakes.
- Serve warm with your favorite toppings.
Nutrition Facts : Calories 336, Fat 16.3, SaturatedFat 9.1, Cholesterol 100.5, Sodium 694, Carbohydrate 38.2, Fiber 2.6, Sugar 4.5, Protein 9.7
OATMEAL GRIDDLE CAKES
Thick with oats and lightly sweetened with honey, these oatmeal pancakes can be made gluten-free and/or vegan.
Provided by From staff writer G Daniela Galarza
Yield 2
Number Of Ingredients 9
Steps:
- 1 In the pitcher of a blender, combine the oats and milk or buttermilk
- 2 Blend on high until the oats appear finely ground and the milk thickens, about 1 minute
- 3 Add the flour, egg, honey or maple syrup, and baking powder and blend on high until just combined, 5 to 10 seconds
- 4 (Do not overmix, or the pancakes may be tough
- 5 ) Scrape the bottom and sides of the blender to ensure there are no unmixed pockets of batter
- 6 Place a 12-inch cast-iron or heavy-bottomed skillet over high heat, and add 1 to 3 tablespoons of ghee or oil, evenly spreading it across the bottom of the pan
- 7 As soon as it begins to smoke lightly, pour 3 to 4 small, roughly 3-inch-diameter puddles of batter into the pan
- 8 Lower the heat to medium and cook until the pancake edges look dry and the tops are pocked with bubbles, 2 to 3 minutes
- 9 Flip, and continue cooking until the pancakes bounce back when lightly poked in the center, another 2 to 3 minutes
- 10 Repeat with the additional fat and the remaining batter
- 11 Serve the pancakes hot, with butter, syrup or honey, and/or fresh or cooked fruit
- 12 NOTES: To make this recipe vegan, omit the egg and milk
- 13 Use 3/4 cup light coconut milk, from a can, plus 2 teaspoons white or cider vinegar
- 14 If using quick-cooking or one-minute rolled oats, as recommended, you have the option of stirring the batter together in a bowl, but the pancakes will be chewier
- 15 The quick-cooking oats ensure the pancake's interiors will cook quickly and be tender
- 16 If using old-fashioned rolled oats, you must use a blender to mix the oats and milk very well before adding the other ingredients
Nutrition Facts : Calories 291 calories, Fat 7 g, Carbohydrate 49 g, Cholesterol 99 mg, Fiber 4 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 373 mg, Sugar 11 g
CRISPY OATMEAL GRIDDLE CAKE WITH PINEAPPLE-BANANA FOSTER
Steps:
- 7. Make the pineapple-banana foster. Melt the butter in a medium-size pot over a low flame. Once the butter has melted, add the brown sugar and sea salt. Continue cooking until the mixture looks like a very thick caramel. Slowly add the milk, and stir to combine. Increase the heat to medium and allow the mixture to come to a boil. Simmer for 2 minutes. Remove the pot from the burner, and carefully add the dark rum. Allow the rum to "sit" on top of the hot caramel base. 8. Return the pot to the flame and carefully tilt the front of the pot (opposite the handle) towards the flame in order to ignite the rum (or use a match). Allow the alcohol to burn off the rum. Once the flames have died down, stir the contents together to evenly combine. 9. Add the pineapple to the pot and simmer for 2 minutes over low heat to soften the pineapple slightly. Add the bananas and continue to simmer 1 minute longer. Adding the fruit towards the end of cooking allows it to retain its freshness, texture and shape. 10. Assemble the plate. Both the crispy oatmeal griddle cake and the pineapple-banana foster should be generously warm. Using a slotted spoon, scoop some of the pineapple and banana from the warm sauce and allow to drain somewhat. Place a small mound of warm fruit in the center of the plate. Drizzle one tablespoon of warm sauce over the fruit. Strew 1 tablespoon of pomegranate seeds around the warm fruit. Place the warm griddle cake on top of the fruit and serve.
PINEAPPLE CRISP
This crisp is excellent served warm with vanilla ice cream.
Provided by Bea Gassman
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread well-drained pineapple into a 9x9 inch square baking pan.
- In a medium bowl, mix together flour, sugar, baking powder, salt and egg until smooth. Spoon mixture evenly over pineapple. Pour melted butter over mixture and then sprinkle with cinnamon.
- Bake in preheated oven for 40 to 45 minutes. Serve hot or cold.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 34.8 g, Cholesterol 31.9 mg, Fat 8.4 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 5 g, Sodium 191.9 mg, Sugar 25.3 g
PINEAPPLE OATMEAL
Oatmeal for breakfast is a standard item, but I like to mix it up a bit. This version gets some natural sweetness from pinapple juice and tidbits. It is definitely worth trying! -Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Time 15m
Yield 3 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring water, pineapple juice and salt to a boil over medium heat. Stir in oats; cook and stir for 1-2 minutes or until thickened. , Remove from heat. Stir in pineapple, raisins, brown sugar, cinnamon and vanilla. Cover and let stand for 2-3 minutes. Sprinkle with walnuts. Serve with milk if desired.,
Nutrition Facts : Calories 323 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 210mg sodium, Carbohydrate 61g carbohydrate (34g sugars, Fiber 5g fiber), Protein 6g protein.
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