Earthy
06-24-2007, 06:03 AM
WW Brown Sugar Oatmeal Pancakes
2 Cups WW Flour
1 Cup Old Fashioned Oats
1/2 cup brown sugar
3 teaspoons baking powder
1 tsp salt
2 cups milk (maybe a bit more to get desired consistancy)
1/2 cup oil
1 tsp vanilla
Oatmeal Pancakes
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
DIRECTIONS:
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
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 pancake. Brown on both sides and serve hot.
Spiced Pumpkin Pancakes
1 1/4 cups unbleached all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 1/3 cups whole milk
3/4 cup canned pure pumpkin
4 large eggs, separated
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
Vegetable oil
Maple syrup
Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. C
ook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches. Serve with syrup. Makes about 12.
Pumpkin Ginger Pancakes
Makes 8 pancakes serves 2-3
(I doubled this, and had about 6 small pancakes leftover to freeze)
1 cup all purp flour
2 TBSP firmly packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
1 large egg
3/4 cup milk
3/4 cup canned pumpkin
1/4 cup plain low-fat or nonfat yogurt
2 TBSP butter, melted
1. Mix all dry ingredients
2. Mix all wet ingredients
3. Mix wet and dry ingredients together
Cook as you do any other pancakes.
Buttermilk Pancakes
INGREDIENTS
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted
DIRECTIONS
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot
Blender Batter Pancakes /Waffles
3 - 4 Servings ( 8--6" pancakes or 3 to 4--7" waffles )
1. Place in blender; blend at highest speed 3 minutes:
1 C buttermilk or yogurt thinned with milk to same consistency (I use about ½ cup plain yogurt and ½ cup milk) or 1 1/4 cups for waffles--a thinner batter is best (you can also use 1 cup milk + 1 T vinegar or lemon instead of the buttermilk)
1 T olive oil (optional, but recommended)
1 t vanilla extract (optional for flavor)
1/2 C uncooked rolled oats or whole oats
1/2 C whole wheat grain
2. Next, add and blend for 1 minute until smooth:
1 egg
1 T flax seed (Optional)
additional liquid (If needed to keep batter churning I don t ever need to add any more)
3. Blend in thoroughly, but briefly:
1/4 t baking soda
1/2 t salt, to taste (I never use quite that much)
1 t baking powder
4. Bake on hot griddle (or frying pan) or in waffle iron I need to spray my waffle iron with non stick spray and, I use a little butter when frying the pancakes use what you normally would use.
This recipe doubles with no problem.
Pancake Mix
4 cups flour
1 cup wheat flour
3 1/2 cups oats
3 T sugar
3 T baking powder
1 T salt
1 T baking soda
1 cup oil
Grind oats in a food processor til fine. Mix all dry ingredients in mixer on slow speed, while slowly drizzling oil into the mix. After most of the oil has been added, check consistency by squeezing a clump of mix in your hand. If it holds together, it's just right. If not, keep adding oil by the tablespoonful til the consistency is correct. Store 1-2 weeks at room temperature or indefinitely in refrigerator or freezer.
Pancakes:
1 cup mix
1 cup buttermilk
1 egg
Let stand for at least 15 minutes. (I find I need slightly more liquid.) cook up extra pancakes or waffles to put in the freezer for easy breakfasts (French toast works, too).
Dry Pancake or Waffle Mix to store
8 c. flour
3 1/2 c. whole wheat flour
1/2 c. cornmeal
1 1/2 c. oatmeal (blend until powdered)
2 c. buttermilk powder
5 T. baking powder
2 T. baking soda
1 c. sugar
2 T. salt
This will make 4 qts. Mix and divide into gallon freezer bags. Store in freezer or pantry.
Pancakes or waffles:
1 c. mix
1 egg
1/2 to 2/3 c. water (start with 1/2, add more if needed)
2 T. veg. oil
In a med. bowl, stir mix with water, egg, and oil. To make waffles, double the batter.
2 Cups WW Flour
1 Cup Old Fashioned Oats
1/2 cup brown sugar
3 teaspoons baking powder
1 tsp salt
2 cups milk (maybe a bit more to get desired consistancy)
1/2 cup oil
1 tsp vanilla
Oatmeal Pancakes
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
DIRECTIONS:
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
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 pancake. Brown on both sides and serve hot.
Spiced Pumpkin Pancakes
1 1/4 cups unbleached all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 1/3 cups whole milk
3/4 cup canned pure pumpkin
4 large eggs, separated
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
Vegetable oil
Maple syrup
Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. C
ook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches. Serve with syrup. Makes about 12.
Pumpkin Ginger Pancakes
Makes 8 pancakes serves 2-3
(I doubled this, and had about 6 small pancakes leftover to freeze)
1 cup all purp flour
2 TBSP firmly packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
1 large egg
3/4 cup milk
3/4 cup canned pumpkin
1/4 cup plain low-fat or nonfat yogurt
2 TBSP butter, melted
1. Mix all dry ingredients
2. Mix all wet ingredients
3. Mix wet and dry ingredients together
Cook as you do any other pancakes.
Buttermilk Pancakes
INGREDIENTS
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted
DIRECTIONS
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot
Blender Batter Pancakes /Waffles
3 - 4 Servings ( 8--6" pancakes or 3 to 4--7" waffles )
1. Place in blender; blend at highest speed 3 minutes:
1 C buttermilk or yogurt thinned with milk to same consistency (I use about ½ cup plain yogurt and ½ cup milk) or 1 1/4 cups for waffles--a thinner batter is best (you can also use 1 cup milk + 1 T vinegar or lemon instead of the buttermilk)
1 T olive oil (optional, but recommended)
1 t vanilla extract (optional for flavor)
1/2 C uncooked rolled oats or whole oats
1/2 C whole wheat grain
2. Next, add and blend for 1 minute until smooth:
1 egg
1 T flax seed (Optional)
additional liquid (If needed to keep batter churning I don t ever need to add any more)
3. Blend in thoroughly, but briefly:
1/4 t baking soda
1/2 t salt, to taste (I never use quite that much)
1 t baking powder
4. Bake on hot griddle (or frying pan) or in waffle iron I need to spray my waffle iron with non stick spray and, I use a little butter when frying the pancakes use what you normally would use.
This recipe doubles with no problem.
Pancake Mix
4 cups flour
1 cup wheat flour
3 1/2 cups oats
3 T sugar
3 T baking powder
1 T salt
1 T baking soda
1 cup oil
Grind oats in a food processor til fine. Mix all dry ingredients in mixer on slow speed, while slowly drizzling oil into the mix. After most of the oil has been added, check consistency by squeezing a clump of mix in your hand. If it holds together, it's just right. If not, keep adding oil by the tablespoonful til the consistency is correct. Store 1-2 weeks at room temperature or indefinitely in refrigerator or freezer.
Pancakes:
1 cup mix
1 cup buttermilk
1 egg
Let stand for at least 15 minutes. (I find I need slightly more liquid.) cook up extra pancakes or waffles to put in the freezer for easy breakfasts (French toast works, too).
Dry Pancake or Waffle Mix to store
8 c. flour
3 1/2 c. whole wheat flour
1/2 c. cornmeal
1 1/2 c. oatmeal (blend until powdered)
2 c. buttermilk powder
5 T. baking powder
2 T. baking soda
1 c. sugar
2 T. salt
This will make 4 qts. Mix and divide into gallon freezer bags. Store in freezer or pantry.
Pancakes or waffles:
1 c. mix
1 egg
1/2 to 2/3 c. water (start with 1/2, add more if needed)
2 T. veg. oil
In a med. bowl, stir mix with water, egg, and oil. To make waffles, double the batter.