Whole Wheat Oatmeal Waffles

The combination of oatmeal and whole wheat makes these oatmeal waffles very nutritious. They taste especially good topped with fresh berries and a drizzle of maple syrup.

 

These waffles make a lovely presentation for brunch, but no one will tell if you prefer to eat them for lunch or dinner instead.

Oatmeal Waffles Recipe

The recipe for these oatmeal waffles is from Wholesome Sugarfree Cooking by Ray and Malinda Yutzy.

The recipe works well for pancakes as well.

Ingredients:

• 2 eggs, beaten
• 2 cups Buttermilk* (I used sour milk)
• 1 cup quick-cooking oats
• 1 tablespoon molasses
• 1 tablespoon oil
• 1 cup whole wheat flour
• 1/2 teaspoon salt
• 1 teaspoon soda
• 1 teaspoon baking powder

*Note: If buttermilk is not available, a good substitute is to mix 1 cup sweet milk and 1 cup plain yogurt. Or use 2 cups sour milk.

Directions:

In a large bowl, mix eggs and buttermilk. Add oats and mix well. Stir in molasses and oil. Combine flour, salt, soda, and baking powder. Stir into egg mixture. If batter is too thick, thin with a little milk.

Pour 2/3 to 3/4 cup of batter into the middle of the preheated waffle baker. Cook 5 to 6 minutes or until a deep golden brown.

Enjoy these oatmeal waffles with some fresh berries for a wholesome breakfast or brunch (or even dinner if you like)! They also taste good drizzled with real maple syrup.






Now go make some for yourself!


Happy Baking!
Cathy


You might enjoy these Breakfast Bread recipes:

• Breakfast Bread Recipes
• Pancake Recipes
• French Toast Recipes

Whole Wheat Cinnamon Raisin Bread

This dark rich, Whole Wheat Cinnamon Raisin Bread is delicious! Try it for breakfast, either plain or toasted. The bread can be made completely in the bread machine or, make the dough in the bread machine, then transfer the dough to loaf pans for the final rising, and bake them in the conventional oven.

Whole Wheat Cinnamon Raisin Bread Recipe
Recipe from Linda Rehberg's and Lois Conway's The Bread Machine Magic Book of Helpful Hints

Makes: 1 1/2 pound loaf in bread machine



Note: If you have a machine with a regular baking cycle of under 3 hours, you may need to reduce the amount of butter by half or switch to the Whole Wheat cycle if you find it didn't rise well the first time.

Ingredients:

• 7/8 to 1 cup + 1 tablespoon Buttermilk
• 1 egg
• 1 teaspoon Salt
• 1/3 cup Butter or Margarine
• 3 tablespoons Brown Sugar
• 1 1/2 cups Whole Wheat Flour
• 1 1/2 cups Bread Flour
• 3 tablespoons Vital Wheat Gluten (optional) I didn't use the vital wheat gluten -- we'll see how well it works without it.
• 2/3 cups Raisins
• 1 teaspoon Cinnamon
• 2 teaspoons Active Dry Yeast

 

Directions:

Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if its straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

I checked the dough and the amount of liquid (7/3 cup + 1 tablespoon) was perfect for my bread machine. I had to scrape the sides a few times to help the machine along, but it didn't need any additional liquid.

This cinnamon bread smells delightful while it's baking. It fills the house with a wonderful aroma. I can't wait for it to finish baking. Although I'm going to try and wait until tomorrow morning to eat some. The only way that's going to work is if I go over to my friend's house and leave the cinnamon bread at home. I'm bringing him some freshly-baked sourdough bread so he won't feel slighted.

After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cool 1 hour before slicing.



I couldn’t wait to try this bread for toast in the morning so I had a slice when I got home. It was really good!

While I was waiting for the bread to finish baking, my oldest son and his friend walked in the door. They both said "Mmmmm ... what's that smell? See, I told you it smells yummy. Although they both turned there noses up when I said it was whole wheat. Oh well! I guess I don't have to worry about having to share my breakfast bread with them. My youngest son will probably eat it. He runs track so he likes to eat healthy stuff - most of the time.

Happy Baking!
Cathy

Alaskan Sourdough Pancakes

Alaskan Sourdough Pancakes are made with an overnight sourdough starter. The starter is ready to use in the pancake batter the next morning for breakfast or brunch. It is important to have the batter of the proper consistency the night before using so you don’t have to add flour or liquid the next morning.

These pancakes are delightfully tender and brown beautifully. They also have a slightly tangy flavor and go really well topped with maple syrup and strawberries.


Be sure to keep some starter for next time:

The first time you make the starter, you will use a package of yeast. Reserve 1 cup of the starter and keep it in the refrigerator for next time. Then when you make up the starter again, you'll use the reserved starter instead of the yeast. Then, you'll reserve a cup from that batch and so on and so forth.

 

Alaskan Sourdough Starter

The recipe for these pancakes is from Sourdough Breads and Coffee Cakes by Ada Lou Roberts

Makes: Twelve 4-inch pancakes

Ingredients:

• 1 package dry yeast
• 1 cup warm water
• 2 teaspoons salt
• 4 tablespoons sugar
• 1 1/2 cups white flour
  
  

Directions:

Prepare this the day before you want to use it.

Soak yeast in the warm water.  Add salt, sugar and flour, and beat well. You should have a batter which will pour but is not too thin. Keep in a warm place, tightly covered in bowl large enough to allow for it to double in volume.  Starter doubled in volume after fermenting all night.

Save 1 cup of this starter and store in covered container in the refrigerator.  Use the remaining starter batter to make Alaskan Sourdough Pancakes. The 1 cup stored starter may be used the next time you make pancakes.

Alaskan Sourdough Pancakes

Ingredients:

• Alaskan Sourdough Starter (full recipe less 1 cup)
• 2 tablespoons melted butter
• 1 egg, well beaten
• 1/2 teaspoon baking soda dissolved in 1 tablespoon water
  
  

Directions:

To the starter batter add the butter, eggs, baking soda and water.  Bake pancakes on a hot griddle.


It's time for brunch. I don't know about you but I'm hungry. Let's eat!



Using the reserved starter:

The next time you want to make more pancakes, make up the starter as you did the first time except use the reserved 1 cup of starter instead of the dry yeast. Be sure to pour off the 1 cup of starter each time before adding the butter, egg and soda dissolved in water and never add any leftover pancake batter to the starter.


Tip: The amount of soda may be increased slightly if for any reason the batter smells too sour.

Happy Baking!

Cathy