Lately I have been noticing that most of the recipes I read in cookbooks are based on a previous recipe from a friend or a restaurant. Memory is embedded in food and often we are wanting to recreate a meal we have had elsewhere. Recipes often hold a story. And while this recipe is not a memory or story for me, it is for my Auntie. This recipe comes from my Auntie Louise, who shared it with our family in our Gretsinger Gourmand Cookbook. My Auntie got the recipe after staying at a Bed and Breakfast, where these pancakes were served.
Now you might be wondering why I am calling these pancakes, when the
pictures show that they are clearly, waffles. The original recipe is
for pancakes, but just this week, I decided to try them in the waffle
maker.
I don't know about you, but I find making pancakes a bit
tedious. I also doubled this recipe, so this was even more incentive
for me to try the waffle maker, which is just so easy. I know that not
everyone has a waffle maker, so don't worry if you don't have one. You
can simply make these as pancakes, following the steps here. However,
if you are interested in getting a waffle maker, I would encourage you
to look at a second hand shop. That is where we bought ours. It is a
good brand, Cuisinart, and we picked it up a couple of years ago for
$4.99.
As you might imagine, especially if you follow my cooking, these are a great make-ahead. They freeze really well. You might also be wondering why I made so many. Good question! I had some yogurt that was about to expire, and as this recipe uses buttermilk, I thought I would make these. I simply added a bit of milk to the plain yogurt to make it a little less thick.
As you can probably tell by the photo above and below, these are thick! They are thick even if you use buttermilk. The recipe calls for 2 cups rolled oats and 2 cups buttermilk. There is only 1/2 cup of flour. Firstly, you should know that these are dense and not your typical fluffy waffle. That said, they are worth making. They are crunchy on the outside and chewy on the inside.
At one point, I did worry that these might just be too thick, but then I remembered the time when I made cheese biscuits on the waffle maker and they turned out just fine. In fact, they were delicious.
I definitely pressed the waffle maker down, but then I just left it until the green light came on (and they were lightly toasted).
They look like those fancy waffles you can buy from the store
I was making these ahead of time, as mentioned, but as it was breakfast time, I sat down and enjoyed a fresh one with maple syrup. My favorite way to serve these is with fresh berries and warmed maple syrup. I also have a blueberry sauce that you can make if you
follow this link.
These are now packaged up, wrapped in plastic wrap and in freezer bags, and in the freezer, ready to be used later on. I will thaw ahead of time and warm in the oven, on a tray, covered in tin foil so they do not dry out.
These are also great finger food for young children and also adults who are no longer able to use a fork and knife. These would make fun sandwiches for young ones, too. Waffle squares (holes) were made for peanut butter, don't you think?
Recipe
Step One:
2 cups rolled oats (make sure these are the old fashioned oats, not instant oats)
2 cups buttermilk
Combine these and soak overnight in the fridge
Step Two
2 eggs, beaten to blend
1/4 cup butter, melted
1 Tb. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup flour
Mix dry ingredients together. Add eggs to oatmeal/buttermilk mixture
and combine. Add melted butter. Stir in dry ingredients. This batter
is very thick. For waffles, put about 1/2 cup on each waffle area and cook until done.
If you are looking for a gluten-free version, you can
click here.
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