Tuesday, March 13, 2012
All of my cooking endeavors are not successes. Not that I thought you thought that or anything, I just thought I'd warn you that this was not a particular success. From the beginning, I thought it was a bit strange to mix up the waffle mix which included milk and then to leave it sitting at room temperature for 12-24 hours. I guess the thought of milk not being refrigerated just sounds a bit different. I did it though.
The next morning the batter was super thick while trying to blend it up so I had to add quite a bit more milk. Even with greasing the waffle iron the batter stuck and pieces of the batter were uncooked. Out of the 6 or so waffles we made, maybe 2 of them were cooked the way they were supposed to and came off the griddle without tearing into pieces. Oh, wait, those are probably the two that you see in the picture because they were the only ones that were anywhere near photo worthy. I don't think this recipe will be a repeat in our household, but if you venture to give it a shot, enjoy!
Oatmeal Blender Waffles
Source: Hallee the Homemaker
1 1/2 to 1 3/4 cups buttermilk
2 tablespoons olive oil
1 teaspoon vanilla extract
1 1/2 cups uncooked rolled oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt, to taste
Place buttermilk, olive oil, vanilla extract, and rolled oats in blender; blend at highest speed for 3 minutes.
(The batter should always swirl about a vortex in the blender. If it doesn’t, slowly add more liquid until the hole reappears. This is the secret to light and tender waffles. Batter for pancakes may be thicker, but keep batter relatively thin and keep it churning.)
Cover blender; let stand at room temperature overnight or 12-24 hours.
Preheat waffle iron at highest temperature, or griddle on medium high.
Just before baking, add egg and optional liquid if batter needs thinning; blend on highest speed for 1 minute.
Add baking powder, baking soda, and salt. Blend in thoroughly, but briefly.
Pour batter onto hot waffle iron, sprayed with olive oil. Bake about 3½ to 4 minutes in waffle iron until crispy. If making pancakes, pour onto hot griddle. Cook until bubbles pop on the surface, then flip and cook for about 1-2 minutes longer, or until browned.
Makes about 5-7 good sized waffles, depending on waffle iron size or about 10-12 good sized pancakes depending on pancake size