Whole Grain Baking - Sue Gregg Cookbooks

Blender Waffles/Pancakes
Enjoy surprisingly light and crispy whole grain waffles
without an expensive grain mill. Versatile allergy alternatives
with grain variations. See pp. 81-84 for blender tips and
pp. 92-94 for additional tips. For 6 servings you can increase this recipe 1¹⁄₂
times, but do not double it; this will overload the blender unless you have
a Vita-Mix. To mix by hand with flour see p. 84; use about 2¹⁄₄ cups flour.
AMOUNT: Serves 4 (4 - 5 waffles--7"; 18 - 20 pancakes--4")
STAGE 1
1. Place in blender; blend at highest speed 3 - 5 minutes;
cover blender; let stand at room temperature several hours (p. 12):
1¹⁄₂ - 1³⁄₄ cups cultured milk or non-dairy alternative (p. 6)
Use the lesser amount liquid for pancakes; batter should be
a little thicker than for waffles; adjust to your preference.
2 tablespoons melted butter or olive oil (p. 7; or add melted coconut
oil in step 4 below; p. 19)
1 teaspoon vanilla extract (omit with buckwheat)
1 cup raw brown rice + ¹⁄₂ cup uncooked rolled oats (pp. 7-8)
or other grain choice (see suggestions, p. 95)
2. Sift through small strainer into a small bowl; set aside (see step 5, p. 82):
2 teaspoons baking powder (p. 8)
¹⁄₂ teaspoon baking soda (p. 8)
¹⁄₂ - 1 teaspoon salt, to taste (p. 9)
STAGE 2
3. Preheat waffle iron at highest temperature, or griddle on mediumhigh
(pp. 93, 94).
4. Just before baking, add egg and any extra liquid; blend on highest speed
1 - 3 minutes; briefly blend in optional ground flax seeds, then
leavenings and salt (assist with rubber spatula, if needed):
1 egg or alternative (p. 7)
additional liquid (add water if batter needs thinning to keep a vortex going)
2 tablespoons ground flax seeds, optional (p. 95)
leavenings and salt (from step 2)
5. Grease waffle iron or griddle if needed.
Pour batter onto hot waffle iron or
griddle for pancakes. Bake until light
goes off on waffle iron or according to
appliance instructions. For pancakes,
bake on first side until bubbles on unbaked side begin
to break; turn and bake on second side.
6. Serve hot (see p. 94).
96