Oatmeal Pancake Mix

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I recently taught my 4-H kids how to make this, in the hopes they will make their Mom’s breakfast on Mother’s day.  I love this mix, especially since it has whole grains.  And once you have the mix made they are so quick and easy to make.  I have an old oat pancake recipe that I like but my girls would never eat it.  This one they love though.  By making the oats into flour first the texture is really nice.  I have done up to 3 cups whole wheat for the flour, you can do all whole wheat but they will be pretty heavy and dense.
As is they are light and fluffy and the oats have a nice nutty flavor.

OATMEAL PANCAKE MIX
3 ½ cups old-fashioned rolled oats
5 cups flour (up to 3 cups can be whole wheat)
3 T sugar
3 T baking powder
1 T salt
1 T baking soda
1 cup vegetable or canola oil

Grind oats in a blender or food processor.
Mix with flour, sugar, baking powder, salt, and baking soda.
Using a stand or hand mixer, slowly add the oil while mixing on low. I prefer using a mixer with a paddle attachment or using my food processor fitted with the blade attachment, just slowly pour in the oil while it is mixing.  The idea is you don’t want any large clumps.
Store in an airtight container in the freezer.

To make pancakes:
1 cup mix 1 cup buttermilk
1 large egg
1 T orange juice, optional (this helps if you are using whole wheat flour in your mix)

Whisk together and let stand at least 10 minutes for the grains to soak up the liquid. (The batter will seem thin at first).
Drop batter on a griddle heated to medium. Flip when small bubbles appear around edges.
Cook until 2nd side is golden brown. Keep warm on a baking sheet in a 200 degree oven if needed.
No Buttermilk? For every cup of buttermilk a recipe calls for you can substitute one of these:
-½ cup plain yogurt mixed with ½ cup milk
-1 cup milk mixed with 1 T white vinegar or lemon juice.  Let stand for a few minutes before using.

Recipe slightly adapted from King Arthur Flour

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Oatmeal Pancake Mix

Oatmeal Pancake Mix

Ingredients

    For Mix:
  • 3 ½ cups old-fashioned rolled oats
  • 5 cups flour (up to 3 cups can be whole wheat)
  • 3 T sugar
  • 3 T baking powder
  • 1 T salt
  • 1 T baking soda
  • 1 cup vegetable or canola oil
    To make pancakes:
  • 1 cup mix 1 cup buttermilk
  • 1 large egg
  • 1 T orange juice, optional (this helps if you are using whole wheat flour in your mix)

Instructions

Make the mix:
  • Grind oats in a blender or food processor.
  • Mix with flour, sugar, baking powder, salt, and baking soda.
  • Using a stand or hand mixer, slowly add the oil while mixing on low. I prefer using a mixer with a paddle attachment or using my food processor fitted with the blade attachment, just slowly pour in the oil while it is mixing. The idea is you don't want any large clumps.
  • Store in an airtight container in the freezer.
  • To make pancakes:
  • Whisk together and let stand at least 10 minutes for the grains to soak up the liquid. (The batter will seem thin at first).
  • Drop batter on a griddle heated to medium. Flip when small bubbles appear around edges.
  • Cook until 2nd side is golden brown. Keep warm on a baking sheet in a 200 degree oven if needed.
  • No Buttermilk?
  • For every cup of buttermilk a recipe calls for you can substitute one of these:
  • -½ cup plain yogurt mixed with ½ cup milk
  • -1 cup milk mixed with 1 T white vinegar or lemon juice. Let stand for a few minutes before using.
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    Chocolate Chip Cookie Dough Waffles

     

     

     

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    We love brupper.  You know what brupper is don’t you? Breakast and supper combined, of course! 🙂
    When I was a kid, and my mom worked on saturdays for a while, my dad would make us pancakes for breakfast… only different.  He liked to try adding different mix-ins, like granola, fruit.. and other not so successful things. 🙂
    These remind me of him, and are so much fun to make as a family.
    My girls love “brupper” probably more than any other dinner.    And these are by far our favorite waffles.  I think it’s the cornstarch and rice krispies that help them stay so light and crispy.  They hold well in an oven while you cook them all too, just put a wire rack over a cookie sheet in a warm oven.

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    These freeze amazingly well, sometimes I’ll even make a triple batch to stock up the freezer with some quick breakfasts.

    LIGHT AND CRISPY BELGIUM WAFFLES

    Makes about 8 (7 inch round) waffles

    1 1/4 cups flour
    1 cup Rice Krispies
    3/4 cup cornstarch
    1/4 cup sugar
    1 tsp baking powder
    1/2 tsp baking soda
    3/4 tsp salt
    2 eggs, separated
    1 1/2 cups milk
    1 tsp vanilla
    1/2 cup vegetable oil

    In a large bowl, stir together the flour, rice krispies, cornstarch, sugar, baking powder and soda, and salt.

    In a medium bowl, whisk together the egg yolks, milk, vanilla, and oil.

    In another medium bowl whisk the egg whites to soft peaks.  Set aside.
    Pour the milk mixture into the dry mixture and whisk to combine.
    Add the beaten egg whites and whisk in just until combined.

    For a 7 inch round waffle iron, use about 2/3 cup batter.  Cook according to your iron’s instructions.

    To freeze, I place in a single layer on a cookie sheet until frozen, then put in a freezer bag.  You could also layer waxed paper between waffles and put in a bag or freezer container if you don’t have room to flash freeze.

    To reheat, microwave briefly or heat in a 400 degree oven for about 5 minutes.

    For Cookie Dough Waffles:
    1/4 cup butter, room temp
    2 T sugar
    1/4 cup light brown sugar, packed
    1/2 tsp vanilla
    1 T milk or cream
    1/4 tsp salt
    1/2 cup flour
    1/4 cup mini chocolate chips

    Beat butter and sugars together in a large bowl until well combined and fluffy.
    Add vanilla and milk, stir well.  Add salt and flour, mixing well.
    Stir in chocolate chips.
    Pour waffle batter into iron, then immediately drop 4-6 spoons (I do about teaspoon size balls) into top of batter.  Close iron, cook as usual.
    Serve with chocolate whipped cream and extra mini chocolate chips, or butter and syrup is fine too.

    Waffle recipe source: The Cook’s Country Cookbook
    Cookie dough recipe source: The Cookie Dough Lover’s Cookbook by Lindsay Landis

    Chocolate Chip Cookie Dough Waffles

    Yield: 8 (7 inch) waffles

    Ingredients

      For Waffles:
    • 1 1/4 cups flour
    • 1 cup Rice Krispies
    • 3/4 cup cornstarch
    • 1/4 cup sugar
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 3/4 tsp salt
    • 2 eggs, separated
    • 1 1/2 cups milk
    • 1 tsp vanilla
    • 1/2 cup vegetable oil
      For Cookie Dough Waffles:
    • 1/4 cup butter, room temp
    • 2 T sugar
    • 1/4 cup light brown sugar, packed
    • 1/2 tsp vanilla
    • 1 T milk or cream
    • 1/4 tsp salt
    • 1/2 cup flour
    • 1/4 cup mini chocolate chips

    Instructions

    For regular waffles:
  • In a large bowl, stir together the flour, rice krispies, cornstarch, sugar, baking powder and soda, and salt.
  • In a medium bowl, whisk together the egg yolks, milk, vanilla, and oil.
  • In another medium bowl whisk the egg whites to soft peaks. Set aside.
  • Pour the milk mixture into the dry mixture and whisk to combine.
  • Add the beaten egg whites and whisk in just until combined.
  • For a 7 inch round waffle iron, use about 2/3 cup batter. Cook according to your iron's instructions.
  • To freeze, I place in a single layer on a cookie sheet until frozen, then put in a freezer bag. You could also layer waxed paper between waffles and put in a bag or freezer container if you don't have room to flash freeze.
    To reheat, microwave briefly or heat in a 400 degree oven for about 5 minutes.
    For Cookie Dough Waffles:
  • Beat butter and sugars together in a large bowl until well combined and fluffy.
  • Add vanilla and milk, stir well. Add salt and flour, mixing well.
  • Stir in chocolate chips.
  • Pour waffle batter into iron, then immediately drop 4-6 spoons (I do about teaspoon size balls) into top of batter. Close iron, cook as usual.
  • Serve with chocolate whipped cream and extra mini chocolate chips, or butter and syrup is fine too.
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    Breakfast Strata


    This weekend is one of my favorite weekends of the year.  Not only is it starting to feel like fall, but it’s General Conference too.  (If you don’t know what that is, we’re Mormon and basically it’s a weekend where our church leaders speak and it is broadcast on the BYU channel or online- or you can go in person if you’re in Utah).   We usually have this for breakfast or a brunch inbetween sessions since I can make it the day before and just pop it in the oven.
    It’s also nice for holidays or anytime you want a super quick hot breakfast that you can make ahead of time.  Even my hubby who does not love eggs likes this. (I’m sure the bacon doesn’t hurt 😉
    If you have a large group, you can double this and put it in a 9 by 13 inch pan as well, we’ve done that many times.

    BREAKFAST STRATA
    6-8 slices thick bread, crust removed and cut in 1″ cubes (8 cups)
    1/2 lb mild italian sausage, cooked
    1/2 lb bacon, cooked and crumbled (or extra sausage or chopped ham)
    1 1/2 cups shredded cheddar cheese
    2 cups milk
    4 eggs
    1/4 tsp salt
    pinch black pepper
    1 tsp dry mustard (I only use Coleman’s brand- it’s so much better)

    Spray a 8 or 9 inch square pan or casserole pan with nonstick coating.
    Mix the bread, meat, and cheese together and place in pan.
    Beat eggs, milk, salt, and mustard together until well combined and pour over bread mixture in pan.
    To make ahead you can cover and chill up to overnight at this point.
    Bake at 325 degrees for 35 to 45 minutes. (If chilled, place in oven while it preheats so pan warms slowly).

    Recipe adapted from my friend Holly P.

    Piggy Pancakes


    Things have been a little crazy around here… a few too many projects to finish up before fall.  Every time I say I’m done with projects I add a few more.. then a few more…

    I’ll be back to posting more regularly next week.  In the meantime, make pancakes.  Piggy pancakes. 🙂

    Lime Poppy Seed Scones

    Breakfast in bed.  It sounds like such a nice idea.  Unless you have kids.
    And then there’s kids jumping, crumbs flying, syrup on pillows… you get the picture.
    Well, my alternative is tea and scones for a mid-day light meal.  On Sundays we usually have dinner a little early, so scones and some herbal tea is perfect to have after church for a light lunch.
    You could use lemon instead of lime in this recipe, but I really love the flavor of lime, so that’s always my first choice.  And since I don’t always have fresh limes on hand, I always keep some lime juice powder from King Arthur Flour on hand, and also some powdered lemon peel from Penzey’s Spices.  Both work well for replacing lime or lemon zest.
    Just remember you are basically making biscuits here, so don’t overwork your dough, and check out my Biscuits 101 for more tips.
    LIME POPPY SEED SCONES
    Recipe by My Stained Apron
    2 cups flour
    1/4 cup sugar
    1/2 tsp salt
    2 1/2 tsp baking powder
    6 T unsalted butter, cold and cut in cubes
    zest from 1 lime, optional
    2 tsp poppy seeds
    1 T lime juice
    1 egg
    1/2 cup plus 2 T cream
    For egg wash:
    1 egg
    1 T cream
    2 tsp sanding sugar
    Mix the flour, sugar, salt, and baking powder together in a medium bowl.
    Cut in the butter with a pastry blender until resembles the size of peas.
    Stir in the zest and poppy seeds.
    Combine the lime juice, egg, and cream in a small bowl or measuring cup, then make a well in the flour mixture and pour in.
    Stir with a fork just until combined.
    If needed, gently knead just to make dough come together.
    Pat into a circle about 9 inches.
    Cut into 6 wedges (you could also cut with a biscuit cutter as well).
    Place on lightly greased baking sheet, spacing wedges so they are just barely not touching.  (1/8 to 1/4 inch space between).
    Combine the egg and cream for the egg wash, and brush tops of wedges.
    Sprinkle with sugar, and bake at 425 for about 12- 14 minutes or until golden brown.
     
    Lime Poppy Seed Scones

    Ingredients

    • 2 cups flour
    • 1/4 cup sugar
    • 1/2 tsp salt
    • 2 1/2 tsp baking powder
    • 6 T unsalted butter, cold and cut in cubes
    • zest from 1 lime, optional
    • 2 tsp poppy seeds
    • 1 T lime juice
    • 1 egg
    • 1/2 cup plus 2 T cream
      For egg wash:
    • 1 egg
    • 1 T cream
    • 2 tsp sanding sugar

    Instructions

  • Mix the flour, sugar, salt, and baking powder together in a medium bowl.
  • Cut in the butter with a pastry blender until resembles the size of peas.
  • Stir in the zest and poppy seeds.
  • Combine the lime juice, egg, and cream in a small bowl or measuring cup, then make a well in the flour mixture and pour in.
  • Stir with a fork just until combined.
  • If needed, gently knead just to make dough come together.
  • Pat into a circle about 9 inches.
  • Cut into 6 wedges (you could also cut with a biscuit cutter as well).
  • Place on lightly greased baking sheet, spacing wedges so they are just barely not touching. (1/8 to 1/4 inch space between).
  • Combine the egg and cream for the egg wash, and brush tops of wedges.
  • Sprinkle with sugar, and bake at 425 for about 12- 14 minutes or until golden brown.
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    Frosted Flakes French Toast

    You should never go grocery shopping when you’re hungry.  Because if you’re anything like me, then you end up with something nobody in the house eats.  Like frosted flakes.  I don’t eat them.  My hubby doesn’t eat them.  My kids don’t eat them.  We like cereal, but we pretty much only eat the non-sugary varieties.  And yet I came home with frosted flakes.  The tiger must have hypnotized me or something.
    I’ve heard of french toast made with cereal before, so I figured why not?
    The results were surprisingly good.  Hubby said it reminded him of a doughnut with the combination of bread and a sweet topping. 
    So don’t forget to make time to have breakfast together this weekend, and make it together too!  If you don’t have frosted flakes,  just dig through your cereal cupboard and try something fun, you might be surprised!
    FROSTED FLAKES FRENCH TOAST
    Recipe by My Stained Apron
     
    8 slices bread
    2 eggs
    1/4 c milk
    1/4 c cream
    1 T vanilla
    2 cups frosted flakes
     
    Whisk together the eggs, milk, cream, and vanilla in a bowl.
    Coarsely crush the frosted flakes and place in another bowl.
    Heat pan or griddle over medium high heat, melt a little butter or oil in pan or use nonstick spray.
    While pan is heating, soak a few pieces of bread in egg mixture.  When pan is hot, dip bread in frosted flakes, coating each side, then place in pan.
    Cook in batches so you don’t crowd the pan, for a couple minutes on each side.
    While each batch is cooking, have the next batch soaking before it gets dipped in the cereal.
    Keep hot in a warm oven if needed.
    Serve hot with butter and syrup.

    Morning Buns

    It actually rained a tiny bit tonight. Hooray! I am so excited for fall and winter.  And this is the perfect thing to welcome in fall.  Warm cinnamony bread in the morning (that I can make beforehand too!) with some Evil Hot Chocolate makes for very happy faces around here.  This is originally from the King Arthur Flour blog, and in that recipe they bake it in a tree form but a 9 by 13 pan works great.
    This is the perfect Holiday breakfast recipe, since it can be thrown in the oven while you enjoy festivities.  And I have found if we have company it’s really nice to make a few days ahead so we can have it on hand for an easy breakfast.
    HOLIDAY MORNING BUNS
    3 1/2 cups flour
    1/2 cup cornstarch
    1 T baking powder
    1 1/2 tsp salt
    2 T sugar
    2 to 2 1/4 cups heavy cream
    Coating:
    7 T butter, melted
    cinnamon and sugar for rolling
    Whisk together the flour, cornstarch, baking powder, salt, and sugar.
    Add 2 cups of the cream all at once, then stir until the dough comes together.
    If needed, add more cream to bring dough together.
    Knead lightly just to make sure there are no dry spots.
    Break of pieces of dough about the size of a ping pong ball and roll each piece in the melted butter, then the in the cinnamon and sugar.
    Place the balls into a pan in a single layer (I use a 9 by 13 inch glass dish, sprayed with non-stick spray).  By the time you are done they should be touching, but not overlapping.
    Cover the pan with plastic wrap and put in the freezer overnight, or up to a week. (Just wrap the foil again in foil if freezing longer than overnight.
    The next day take the pan out of the freezer and let them sit at room temerature while you heat your oven to 350 degrees.  (Don’t worry, they don’t need to thaw).
    Bake for 45 to 50 minutes, until they are cooked through.
    If they have been in the freezer longer than overnight, they may need 65 to 70 minutes.
    (You may need to tent with foil after 45 minutes so the tops don’t overbake).
    Dust liberally with powdered sugar (if desired) and serve immediately.
    Morning Buns

    Ingredients

    • 3 1/2 cups flour
    • 1/2 cup cornstarch
    • 1 T baking powder
    • 1 1/2 tsp salt
    • 2 T sugar
    • 2 to 2 1/4 cups heavy cream
      Coating:
    • 7 T butter, melted
    • cinnamon and sugar for rolling

    Instructions

  • Whisk together the flour, cornstarch, baking powder, salt, and sugar.
  • Add 2 cups of the cream all at once, then stir until the dough comes together.
  • If needed, add more cream to bring dough together.
  • Knead lightly just to make sure there are no dry spots.
  • Break of pieces of dough about the size of a ping pong ball and roll each piece in the melted butter, then the in the cinnamon and sugar.
  • Place the balls into a pan in a single layer (I use a 9 by 13 inch glass dish, sprayed with non-stick spray). By the time you are done they should be touching, but not overlapping.
  • Cover the pan with plastic wrap and put in the freezer overnight, or up to a week. (Just wrap the foil again in foil if freezing longer than overnight.
  • The next day take the pan out of the freezer and let them sit at room temperature while you heat your oven to 350 degrees. (Don't worry, they don't need to thaw).
  • Bake for 45 to 50 minutes, until they are cooked through.
  • If they have been in the freezer longer than overnight, they may need 65 to 70 minutes.
  • (You may need to tent with foil after 45 minutes so the tops don't overbake).
  • Dust liberally with powdered sugar (if desired) and serve immediately.
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    Minute Sausage Patties

    Have you heard of “minute steaks”?  They are little steaks which cook up extra quick.  This is my sausage version.  I don’t particularly love freezer meals, since they really never do taste quite as good as before they were frozen.  Instead I freeze components to make quick meals.  Breakfast included.
    I rarely think to un thaw meat, especially for breakfast.  And honestly, we don’t usually have meat every morning and when we do, I really don’t want to serve my family large amounts of meat.
    This is a great way to have smaller portions of meat and honestly, my hubby and kids don’t miss it.
    I have gotten more than 12 patties out of a pound, but you could up the amount of meat used in your patties if you want.
    These make it so quick and easy and I even use them for quick dinners in a pinch.
    I serve them with biscuits or english muffins and eggs for breakfast sandwiches.
    MINUTE SAUSAGE PATTIES
    ground sausage (We buy ours from Butcher Boys here locally)
    Measure meat into desired patty size (I weigh or use a scoop, or shape into a log and slice thinly).
    Put between two pieces of wax paper or plastic wrap and flatten out very thin.
    Flash freeze by laying single layer on a cookie sheet and freeze for a few hours, or until frozen.
    Then put in a ziplock and label.  OR stack in a freezer container without flash freezing, just seperate by a piece of parchment or wax paper.
    When ready to cook, just put in a pan frozen.  Because they are very thin they will cook through quite quickly and there is no need to unthaw first.

    Homestyle Applesauce

    Nothing says fall like a bowl of warm homemade applesauce.  The flavor of your applesauce will change according to what variety of apples you use, so keep that in mind.  You can even mix up and do half sweet apples and half tart.  I just use whatever I have on hand and adjust the sugar accordingly.  Sometimes I even use pears.  Happy harvest! : )
    HOMESTYLE APPLESAUCE
    5 apples
    1 cup water
    1/2 cup brown sugar
    1/2 tsp cinnamon (optional)
    1/8 tsp nutmeg (optional
    Peel, core, and chop apples.
    Combine with remaining ingredients in a pot and simmer, covered, about 20 minutes.

    Warm Buttermilk Syrup

    When I was a kid, for a special treat we would have “Ice Cream Waffles”.  You put a scoop of ice cream on a hot crispy waffle and enjoy!  It still remains a fun memory to me, and I promise, if you think it sounds weird, just try it.  Think of a warm waffle cone with creamy ice cream.  We would try all kinds of flavors, from plain vanilla to mint chocolate chip or whatever.  This would be a great addition.  I’m thinking crispy waffles, butter pecan ice cream, and a drizzle of this on top.  It would also go great on a multitude of other dishes, but I’ll leave that to you to have fun experimenting with!
    WARM BUTTERMILK SYRUP
    Recipe by My Stained Apron
    1/2 cup butter
    1 cup sugar
    3/4 cup buttermilk
    1 T corn syrup
    1 tsp baking soda
    1 T vanilla extract
    Combine butter, sugar, buttermilk, and corn syrup in a pot and boil over medium high heat.
    Add baking soda and vanilla, allow to cook only briefly before removing from heat.
    Serve hot, or reheat before serving.
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