Blender Batter Waffles/Pancakes

By Kathy C.

http://www.suegregg.com/recipes/breakfasts/blenderbatterwaffles/blenderbatterwafflesA.htm
Master this recipe and you will be well on your way to making a successful transition to whole foods cooking! Do it with your children from the very first try. They will be fascinated with the process. No grain mill needed. An Osterizer Blender (450 watts with glass bowl from Internet, Kmart, Walmart etc. $35-$60) works well. Use any grain or combination of grains. From our Breakfasts cookbook.

AMOUNT: 3 - 4 Servings ( 8--6" pancakes or 3 to 4--7" waffles )
DO NOT DOUBLE THE RECIPE ON Y0UR FIRST TRY!

Ingredients

• 1 cup buttermilk or 1 1/4+ cups for waffles (or Non-dairy allergy alternative)
• 1 tablespoon olive oil
• 1 teaspoon vanilla extract
• 1/2 cup uncooked rolled oats or whole oats or other grain
• 1/2 cup brown rice, buckwheat, corn, millet, or other grain
• 1 egg (or alternative, optional but recommended)
• 1 tablespoon flax seed (Optional for added nutritional value)
• Additional liquid (as needed to keep batter churning around a vortex)
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt, to taste
• 1 teaspoon baking powder

Preparation

Step 1

1. Place in blender; blend at highest speed 3 minutes (less in a Vita-Mix or Bosch), while adding enough liquid to maintain a vortex:

1 cup buttermilk or yogurt thinned with water to same consistency or 1 1/4+ cups for waffles--a thinner batter is best
(Non-dairy allergy alternatives: rice, coconut, almond milk, apple juice or apple sauce + 1 Tbsp. vinegar)
The idea here is that you need about a cup of liquid--even just water will do with a tablespoon of yogurt, whey, buttermilk, or even lemon juice (an acid medium) will to get The Two Stage Process activated (We'll talk more about that later).
1 tablespoon olive oil (optional, but recommended)
1 teaspoon vanilla extract (optional for flavor, omit with buckwheat)
1/2 cup uncooked rolled oats or whole oats or other grain
1/2 cup brown rice, buckwheat, corn, millet, or other grain
These are raw whole uncooked grains, not flour! We urge you to experiment with millet, barley, spelt, and our favorite--Kamut® grain for varied tastes and textures. Avoid bothersome allergies. For those who are gluten intolerant try the gluten free grains: brown rice, corn, and millet. The idea here is to use about a cup of grain. We suggest starting with brown rice and oats because they are readily available in grocery stores.

2. Cover blender and let stand at room temperature several hours or overnight for improved nutrition. Optional but recommended: See The Two Stage Process. (Be patient. We'll explain all of that later.) If you are preparing for more than four servings, pour the mixture into a separate container to set aside and repeat the recipe. Most blenders cannot handle a doubled recipe.

3. Preheat griddle on medium-high (until water drops sizzle on surface),
or waffle iron at highest temperature.

4. Just before baking, add and reblend for 1 to 3 or more minutes until smooth:

1 egg (or alternative, optional but recommended)
1 tablespoon flax seed (Optional for added nutritional value)
Additional liquid (as needed to keep batter churning around a vortex)

5. Blend in thoroughly, but briefly, "sifting" these through a small strainer (assist with rubber spatula, if needed):
1/4 teaspoon baking soda
1/2 teaspoon salt, to taste (Believe it or not, a little salt enhances a
sense of sweetness in whole grain baking It overcomes the "flat" taste feeling.)
1 teaspoon baking powder (Optional: With the Two Stage Process the baking powder can be omitted and the baking soda increased to 1/2 to 1 teaspoon as needed).

Technique tip: If you can successfully drop the soda & salt into the vortex and break any lumps up in the spinning blades, (Yuck! if someone bites into one.) you can omit sifting.

6. Bake on hot griddle or in waffle iron (3 to 5 minutes until crisp), lightly oiled as needed.