Sunday, June 6, 2010

Saturday Morning Waffles and Pancakes

When my kids were young, Saturday morning was traditionally pancake or waffle day. During the week it was oatmeal or cracked wheat cereal most mornings, so waffles were a treat! The pancakes I made were usually whole wheat from freshly ground flour, and topped with pure maple syrup. With everyone's busy schedules these days, it's more likely that you'll find pancakes or waffles on our dinner menu instead of at breakfast time. Who doesn't love breakfast-for-dinner? I keep vowing to go back to making them with whole wheat flour too, but haven't been very successful yet. Bad Nina!

Here are my pancake and waffle recipes:


1 quart buttermilk
4 eggs
1/2 c. oil
4 c. flour (all whole wheat, 1/2 whole wheat or all unbleached)
1/4 c. sugar
4 tsp. baking powder
1/2 tsp. salt
2 tsp. baking soda

Whisk buttermilk, eggs and oil together; mix dry ingred. in separate bowl and then whisk into wet ingred. to make a smooth batter.

Bake on hot greased griddle, turning over when bubbles appear and the edges are 'dry' on the pancakes. Top with fresh fruit, maple syrup or your favorite pancake topping.

6 eggs
2/3 c. oil
1 quart buttermilk
4 c. flour
4 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt

Whisk eggs, oil and buttermilk together; mix dry ingred. in separate bowl. Whisk into wet ingredients until you have a smooth batter. Cook in your favorite waffle iron following its instructions. My waffle iron takes 2/3 c. batter per waffle, and I cook them on the setting between 'med' and 'dark' for best results.
Top with fresh strawberries and whipped cream, Cracker Barrel blackberry cobbler filling or maple syrup and butter. Yum! You can also add chopped pecans to the batter for a great bit of 'crunch'.

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