Saturday Morning Soaked Oatmeal Pancakes Or Waffles Recipes

OVERNIGHT OATMEAL PANCAKES

Steps:

• Stir milk and lemon juice together in a bowl; let sit until milk begins to slightly sour, about 10 minutes. Stir oats into milk mixture; cover and refrigerate, 8 hours to overnight.
• Mix eggs, flour, baking powder, vanilla extract, cinnamon, cloves, and salt into oat mixture until batter is evenly combined.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

OATMEAL WAFFLES OR PANCAKES

Steps:

• Mix well together.
• There should be no lumps.
• Bake in a waffle iron, or like regular pancakes.
• Variation: add 1/2 cup finely chopped apple and 1/2 teaspoon cinnamon.

SATURDAY MORNING SOAKED OATMEAL PANCAKES (OR WAFFLES)

Steps:

• Combine oats and flour in a large bowl.
• In another bowl combine the whey (or lemon juice) and milk, and stir into the grains.
• Cover loosely (we use a plate over the bowl, and drape a clean towel over top, to keep junk or curious kitties from getting into it). Let sit on the counter overnight or for several hours. The oats will soften and lose their shape.
• In the morning, add the baking powder, baking soda, melted butter, vanilla, and eggs and stir to combine.
• Measure out the 6 tablespoons of apple cider vinegar and call the kids to come watch the next step!
• Add the vinegar to the batter all at once and watch it bubble and foam. Stir in once the big action's done, but while it's still bubbling.
• Cook as you usually do for pancakes or waffles:.
• Preheat a heavy pan over medium heat, until a drop of water dances. If it skitters and sputters really fast the pan is too hot-- you need to let it cool down and try again.
• Butter the pan and pour the batter on. For pancakes, we have a small ladle (a gravy ladle; maybe 3 tablespoons?) that we use to measure out the batter.
• Cook over medium heat until the rim of the bottom is golden and dry, and the top of the cake is mostly not shiny anymore and if you jiggle the pan it is pretty "set". Carefully turn the cake(s) and cook on the other side until the bottom rim is golden and you see steam emanating from the top of it.
• Remove from the pan and place on a wire rack to cool a bit while cooking the rest (they get snatched up so fast in our house they don't have a chance to get very cool, but if you put them straight on a plate they'll get soggy).
• Continue cooking until everyone's satisfied, then cook up the rest to freeze for later if there's any batter left.
• When the pan is perfectly clean before starting, and the heat is just the right temperature, we only need to butter the pan for the first pancake. We use heavy stainless steel pans, so YMMV on this depending on your cookware.
• For waffles, just cook as normal for your waffle maker. They're *perfect* for pancakes or waffles, with no adjustments.
• This recipe, as written, serves 10 for our family. Prep time does not include the overnight soaking. Cooking time is for one pancake at a time and YMMV depending on your cookware and stove.

OATMEAL PANCAKES OR WAFFLES

Steps:

• Pour boiling water over oats; stir to moisten.
• Add oil, egg, and 1 cup skim milk.
• Stir.
• Mix together salt, flour, Splenda (or sugar) and baking powder.
• Add to oatmeal mixture and stir.
• Add enough remaining skim milk (3/4 to 1-1/4 cups) to make a medium thick batter (for waffles) or a thinner batter (for pancakes).
• Make 4-5 inch pancakes on hot griddle, letting them brown a little (about 2-4 minutes) or waffles in waffle iron according to manufacturer's instructions.
• NOTE: Batter is best if covered, refrigerated and left to sit overnight, but can be used immediately with very good results.