This recipe can be used to make either Waffles or pancakes can be frozen and reheated in the oven, microwave, or toaster. When used for pancakes, it is especially tasty when you add small berries (blueberries, Marionberries, raspberries, blackberries, loganberries, etc.) to the mix.
Ingredients:
- 1 - Very ripe Pear, Peach or Banana, mashed (or about 1/2 cup of unsweetened applesauce if you don't have ripe fruit)
- 2 Cup - Water
- ½ Cup - Uncooked Rolled Oats (5 minute Oatmeal, not instant)
- 1½ Cup - Whole wheat flour
- 2 tsp - Baking powder
- 1 tsp - Cinnamon
- 1 tsp - Nutmeg
- ½ tsp - Vanilla extract to taste (optional)
Mix together the mashed fruit and water. Add dry ingredients and mix, leaving lumps in the batter.
Waffles:
Cook on a waffle iron, according to the manufacturer's instructions.
Pancakes:
Pour ½ Cup of batter into a hot, nonstick pan (you may need a quick shot of a nonstick on the pan spray).
When bubbles rise through the middle of the pancake and break on the top, flip the pancake and cook until browned underneath. (Note: Test the pan before cooking the pancakes by throwing a few drops of water onto it. If the water jumps around and then disappears, the pan is at the correct temperature.)
Top with more fruit, or preserves.
We warm some blueberries (frozen is ok) in a pot and make a quick compote. Great with coffee.
This recipe takes less than five minutes to prepare, not including cooking time.
Notes:
You must leave lumps in the batter. Waffle or pancake batter which is too smooth will spread out very thin on the waffle iron or pan, and the result will be a rubbery, tough cake as you will have mixed enough to develop the Gluten in the flour.
The batter doesn't freeze well but can be refrigerated for a short time. Waffles can be made in large quantities and frozen for future use; this is a good option if your waffle iron is small!
Pancake suggestion: Put small slices of Pear, Apple or banana onto the top of each pancake before flipping, and dribble a small amount of batter onto the pieces of fruit. Finish cooking the pancake according to the recipe.
As shown, recipe makes roughly four waffles; the number of pancakes will vary according to size.
Pancakes:
Pour ½ Cup of batter into a hot, nonstick pan (you may need a quick shot of a nonstick on the pan spray).
When bubbles rise through the middle of the pancake and break on the top, flip the pancake and cook until browned underneath. (Note: Test the pan before cooking the pancakes by throwing a few drops of water onto it. If the water jumps around and then disappears, the pan is at the correct temperature.)
Top with more fruit, or preserves.
We warm some blueberries (frozen is ok) in a pot and make a quick compote. Great with coffee.
This recipe takes less than five minutes to prepare, not including cooking time.
Notes:
You must leave lumps in the batter. Waffle or pancake batter which is too smooth will spread out very thin on the waffle iron or pan, and the result will be a rubbery, tough cake as you will have mixed enough to develop the Gluten in the flour.
The batter doesn't freeze well but can be refrigerated for a short time. Waffles can be made in large quantities and frozen for future use; this is a good option if your waffle iron is small!
Pancake suggestion: Put small slices of Pear, Apple or banana onto the top of each pancake before flipping, and dribble a small amount of batter onto the pieces of fruit. Finish cooking the pancake according to the recipe.
As shown, recipe makes roughly four waffles; the number of pancakes will vary according to size.
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