Oatmeal Griddle Cakes With Pecan Maple Syrup Recipes

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.

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

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.

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.

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.

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.