Ingredients
- ⁄2 cup uncooked rolled oats or other grain 2. Stir through small strainer into a small bowl; set aside:
- 1 - 1 1/4 cups cultured milk or soured non-dairy alternative Use the lesser amount liquid for pancakes; batter should be
- a little thicker than for waffles; adjust to your preference.
- 1 tablespoon melted butter or olive oil 1 teaspoon vanilla extract, optional (omit with buckwheat) 1⁄2 cup raw brown rice, buckwheat, corn or other grain
- (These are raw whole grains, not flour!)
- 1 teaspoon baking soda (or 1⁄4 teaspoon baking soda + 1⁄2 teaspoon baking powder)
- 1 ⁄2 teaspoon salt, to taste
Preparation
Step 1
No grain mill needed! Master this recipe and you will be well on your way to making a successful transition to wholefoods cooking. Especially light and quick prepared in a blender. A 450 watt Osterizer or 525 watt Braun blender works well. Use any grain or combination of grains. To mix by hand without a blender, use 11⁄2 cups flour in place of grain in step 1. To facilitate easier learning this is a slightly smaller recipe than given in IntroducingWhole Grain Baking and in Breakfasts1
AMOUNT: 3 - 4 Servings (8--6" pancakes or 3 - 4--7" waffles)
STAGE 1
1. Place in blender; blend at highest speed 3-5 minutes (less in VitaMix), adding enough liquid to keep blender churning; cover blender; let stand in a warm place several hours or overnight.
1 - 11⁄4 cups cultured milk or soured non-dairy alternative Use the lesser amount liquid for pancakes; batter should be
a little thicker than for waffles; adjust to your preference.
1 tablespoon melted butter or olive oil 1 teaspoon vanilla extract, optional (omit with buckwheat) 1⁄2 cup raw brown rice, buckwheat, corn or other grain
(These are raw whole grains, not flour!)
1⁄2 cup uncooked rolled oats or other grain 2. Stir through small strainer into a small bowl; set aside:
1 teaspoon baking soda (or 1⁄4 teaspoon baking soda + 1⁄2 teaspoon baking powder)
1⁄2 teaspoon salt, to taste
STAGE 2
3. Preheat waffle iron at highest temperature, or griddle on medium-high until water drops sizzle on surface.
4. Just before baking, add egg and any extra liquid; blend on highest speed 1 - 3 minutes; briefly blend in optional ground flax seeds, then leavening and salt (assist with rubber spatula, if needed):
1 egg or alternative additional liquid (as needed to keep batter churning) 1 tablespoon ground flax seeds, optional leavening and salt (from step 2)
5. Grease waffle iron or griddle if needed. Pour batter onto hot waffle iron, or griddle for pancakes. Bake 3 to 4 min or until light goes off on waffle iron. For pancakes, bake on first side until bubbles on unbaked side begin to break; turn and bake on second side.
6. Serve hot.