What’s for breakfast at our house on Saturday mornings? Pancakes and waffles! Usually it is my husband who fixes breakfast. He came up with the idea to have two griddles going at once: one for waffles and one for pancakes. We enjoy them fresh on Saturday, then refrigerate the rest for leftovers during the week. Both reheat nicely in the toaster oven.
Here’s the recipe:
The night before, combine 2 cups of whole wheat flour, 2 cups of rolled oats, 3 tablespoons of olive oil, and 3 cups of buttermilk or sour milk (To make sour milk, combine, 3 tablespoons of apple cider vinegar and enough milk to make 3 cups). Cover with a cloth and allow to soak at room temperature.
In the morning, add 3 teaspoons. of baking power, 1.5 teaspoons of baking soda, and 3 eggs. Beat by hand until combined.
Our waffle maker requires 1 cup of batter, and waffles are ready in 8 minutes when set on medium. For pancakes, use approximately 1/4 cup per pancake. Flip when bubbles appear in the batter.
Recipe makes approximately two dozen waffles and/ or pancakes.
These pancakes and waffles are hearty and filling, and taste delicious with maple syrup, peanut butter, or jam.