Oatmeal whole wheat griddle cakes

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Dipsy Doodle Doo, Sep 9, 2007.

  1. 2 cups oatmeal
    2 cups whole wheat flour
    4 eggs
    4 tablespoons sugar
    2 tablespoons salt
    3 teaspoons baking powder
    milk

    Combine 2 cups oatmeal with 1 cup hot water. Let the oatmeal absorb the water (may take a little more than a cup).
    When that has cooled, mix in the eggs, sugar, salt, flour and baking powder
    and *enough milk to make a 'thin batter' ( I like to hit it the batter with the stick blender to break up the oatmeal before I add the flour and baking powder).

    *I don't measure, just keep adding milk and mixing til it looks right. I'd guess 2 cups should be plenty.

    Lightly oil or butter a griddle or pan (I use a cast iron frying pan) and add 1/3 cup batter (for large griddle cakes --- these measurements make 20-ish large griddle cakes).
    Cook over medium heat til you see lots of bubbles on top and bottom is browned.
    Flip and brown the other side.

    They are delicious, nutritious, and healthy. Sometimes, I use only egg whites and feed the yolks back to the chickens --- they don't have issues with fat and cholesterol, lol.
    They are super to have on hand as roll-ups / wraps for an on-the-go breakfast or snack.

    Lisa
     
  2. Zenbirder

    Zenbirder Chillin' With My Peeps

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    May 3, 2007
    New Mexico
    Lisa I am printing it out for next Sunday's breakfast! Sensational list of ingredients, I have always had a bit of a problem adapting pancakes to 100% whole wheat flour, and I was not raised making griddle cakes. Do you have trouble with butter browning too much? I love the taste of butter but have had my attempts slightly scorch.
     
  3. Oh, here we rarely use butter at all so I don't know. I agree, scorching might be an issue with butter. I should have said that.
    I use mostly olive oil. I used to hate the taste of things cooked in olive oil. It's just the norm now.

    After the initial 'sacrificial griddle cake', it only takes a drop or 2 of oil to keep a well-seasoned cast iron pan from sticking.
    It took an hour of pouring batter and flipping cakes to get a stack of 20.

    That's dinner tonight and breakfastwraps for the week.
    I'd say an hour well-spent.
    I hope the recipe works for you.

    Lisa
     

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