Oatmeal Griddle Cakes Food

OATMEAL CAKES

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.

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

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

FANNIE FARMER GRIDDLECAKES

Steps:

• Mix together the dry ingredients. Add the beaten egg and melted butter and stir vigorously, adding more milk, if necesary, to make the batter just thin enough to pour. Drop by spoonfuls or pour from pitcher onto heated and greased griddle or frying pan using medium heat. When full of bubbles and the underside is browned, turn and brown the other side. Serve with maple syrup and additional butter.

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.