Oat Griddle Cakes Food

MOM'S OAT GRIDDLE CAKES

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.

OATMEAL GRIDDLE CAKES WITH PECAN-MAPLE SYRUP

Steps:

• In a large bowl, combine the oats and buttermilk and let stand for about 15 minutes.
• Meanwhile, in a small saucepan, toast the pecans over medium heat, stirring often, until fragrant and lightly browned, about 5 minutes.
• Remove from the heat and pour in the maple syrup; stir well.
• Cover to keep warm and set aside.
• Ina small bowl, stir together the flour, brown sugar, baking soda, and salt.
• Add to the soaked oats, then stir in the egg and 2 tablespoons of the melted butter; mix well.
• In a frying pan over med-high heat, heat the remaining 2 tablespoons melted butter.
• Ladle the batter, about 1/4 cup at a time, spaced well apart, into the pan.
• Cook until the tops are bubbly and the bottoms are golden brown, about 4 minutes.
• Turn and cook until golden brown on the second side, about 3 minutes longer.
• Transfer the pancakes to a plate; keep warm.
• Repeat with the remaining batter, adding more butter if needed.
• Divide the pancakes among individual plates and each serving with some of the pecan-maple syrup and a spoonful of yogurt.
• Pass the remaining pecan-maple syrup at the table.

GRIDDLED STEEL-CUT OATCAKES

Steps:

• Butter 13x9x2-inch metal baking pan or rimmed baking sheet. Bring 3 1/2 cups water to boil in heavy medium saucepan. Add oats and salt. Bring to boil; reduce heat to medium-low, cover, and simmer until oatmeal is tender but still firm to bite, stirring often and adding more water by 1/4 cupfuls if too thick, about 30 minutes. Add cream, 2 tablespoons maple syrup, sugar, and vanilla; stir until mixture thickens, about 3 minutes. Spread oatmeal in prepared pan. Cover with plastic wrap and chill until firm, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Cut chilled oatmeal into squares or triangles. Heat griddle or heavy nonstick skillet over medium heat. Brush griddle with melted butter. Cook oatcakes until golden brown and heated through, about 3 to 4 minutes per side. Divide oatcakes among plates, drizzle with maple syrup, spoon strawberries over, and serve.

STAFFORDSHIRE OATCAKES

Steps:

• Place warm water and warm milk into a large bowl. Stir in sugar and yeast, and let stand for 5 minutes, or until frothy. Mix in oat flour, whole wheat flour and salt, blending thoroughly. Cover bowl, and let stand in a warm place for 1 hour.
• Heat a large griddle or two skillets over medium heat, and grease well. Spoon enough batter onto the pan to make a thin pancake about 8 inches across for each one. Cook for 2 to 3 minutes, or until the top surface is covered with holes. Turn over and brown on the other side. Place oatcakes on a warm plate until ready to serve. Best served immediately, but can be frozen and heated later.