Wednesday, May 25, 2011

Waffles and pancakes

My previous post gave some really simple, nutritious, but inexpensive breakfasts.  Here I'll give my recipe for pancakes and waffles -- still nutritious and inexpensive.  And with a bit of one-time reorganization of the kitchen, I think this recipe is almost as simple as oatmeal.

   1 cup water
   1/4 cup dry milk
   1/4 cup soy flour
   1/4 cup oats
   1 cup flour
   1 tsp baking powder
   1/4 cup oil

For pancakes, reduce the amount of oil to 1 tablespoon.

Notice that there's nothing in this recipe that needs refrigeration -- I can buy ingredients in large quantities, and I never have to run out to the store because somebody has finished off the milk or eggs unexpectedly. And once I set up one corner of my kitchen with all the right ingredients, this became really quick:  I can mix up a batch of batter in under 2 minutes (faster than it takes the waffle iron or pancake griddle to heat up!).

A word about ingredients:  I add oats for a bit more substance and protein.  The soy flour is essentially an egg-substitute -- you could use it in a bunch of different recipes.

Finally, love your waffle iron.  Wait until it's hot before you add the batter, and never clean it too thoroughly.  (If your waffles stick, wait until the iron is cool and rub it down with oil.  Squirt oil onto the bottom of the waffle iron before adding new waffles, and squirt oil on the top of the batter before closing the iron . . . a few repetitions of this, and your waffles will start sliding right out again!

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