Oatmeal Griddle Cakes With Pecan Maple Syrup Food

MAPLE-OATMEAL CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In 1-quart saucepan, heat milk to boiling over medium-high heat. Stir in oats; remove from heat, and let stand 10 minutes.
• In large bowl, beat cake mix, brown sugar, melted butter, eggs, vanilla and oatmeal mixture with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 1/2 hours.
• In medium bowl, beat frosting, maple syrup and maple extract with spoon until well blended. Spread over cake. Cut into 4 rows by 3 rows. Serve each piece with remaining ingredients. Store loosely covered at room temperature.

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.

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.

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.

HEARTY OATMEAL PANCAKES WITH MAPLE PECAN SYRUP

Steps:

• In a large mixing bowl, stir oats and buttermilk together. Cover with plastic and refrigerate over night.
• Just before cooking, add the eggs, butter, raisin to oatmeal and stir to combine.
• In another bowl, stir flour, b.powder, b.soda, cinnamon, nutmeg and cloves until combined.
• Mix wet ingredients into oatmeal mixture and stir to combine. Add more buttermilk if it is too thick (should look like thick gravy).
• Preheat griddle to 375 degrees. Drop by 1/4 cup measure oatmeal and cook until tops begin to bubble.
• Flip and cook the other side about 2 minutes.
• Meanwhile heat syrup, pecans and butter over low heat until warm.

MAPLE, APPLE & PECAN CAKE

Steps:

• To make the apple purée, cook 250g peeled and chopped cooking apples with a splash of water in a pan with a lid until soft for about 10 mins. Purée with a hand blender or in the small bowl of a food processor.
• Butter and line the base of a 20cm springform cake tin with parchment. Heat oven to 180C/160C fan/gas 4. Beat the butter and sugar until light and fluffy. Mix the maple syrup and egg together and gradually add them. Sift the flour with the bicarb and baking powder. Add a good pinch of salt and the nuts. With a large metal spoon, fold the flour into the butter and sugar, alternating with the apple purée. Scrape the batter into the prepared tin. Bake for 40 mins, or until a skewer inserted into the centre comes out clean. Cool in the tin, then turn out onto a rack and peel off the baking parchment.
• To make the buttercream, beat the butter until soft, then add the icing sugar and beat until smooth. Gradually add the maple syrup, beating as you do so. Slice the cooled cake in half then, using a spatula, spread half of the icing over the first layer. Add the other layer on top, then top with the rest of the buttercream. Pulse the pecans in a food processor with the brown sugar (or finely chop and mix). You should end up with a coarse mixture. Scatter this over the top of the cake.