Yield: 1 Servings
|2||Eggs OR 1 egg and 1/4 cup egg substitute|
|1 cup||Quick oats|
|1 cup||Whole wheat flour|
|1 teaspoon||Baking salt|
|1 teaspoon||Baking powder|
In large bowl mix eggs and buttermilk. Add oats and mix well. Stir in oil and molasses. Combine flour, salt, baking soda and baking powder. Stir into egg mixture. if batter is too thick, especially for pancakes, thin with a little milk.
For waffles: bake according to mfgs. directions in hot iron, using about ¾-1 cup of batter for large (4 square) waffle.
For pancakes: drop by ¼ cupfuls onto hot greased griddle. Turn when bubbles begin to form on top of pancakes.
Serving Ideas : Serve with apple or peach butter.
NOTES : Absolutely delicious made as waffles. Leave in iron for quite a while for crisp waffles.
Recipe by: Taste of Home magazine, April/May '93, p.26 Posted to KitMailbox Digest by Roberta Banghart <bobbi744@...> on Aug 22, 1998, converted by MM_Buster v2.0l.