Old Fashioned Oatmeal Pancakes

This recipe was one Mom attached to the fruit syrups she made and sold at her market in Ocean Park, Washington. It was a seafood market, but for some reason she wanted to sell jams, jellies, syrups and desserts also.

Old Fashioned Oatmeal Pancakes

Aunt Anne and Mom

2 cups rolled oats 

   (not the "quick" or instant kind) 

2 cups buttermilk

1/4 cup melted butter

2 eggs

1/2 cup flour

2 Tb sugar

1 tsp baking powder

1 tsp soda

1/4 tsp salt

1/2 tsp cinnamon

Blend oats and buttermilk in a bowl; cover and refrigerate overnight.  In the morning beat the eggs and butter together.  Add to oat mixture and stir just to blend.  In another bowl combine the dryingredients; add to oat mixture and stir just until moistened.  If batter is too thick, stir in more buttermilk.  Spoon onto lightly oiled hot griddle.  When first side is browned, gently turn and cook until second side is golden brown.  Serve with plenty of butter and syrup.

Crisp German Waffles

Packaged mixes are quick and convenient, but these "from scratch" waffles take very little more time. Beating the egg whites separately and then folding them gives these waffles a light interior texture with a crisp exterior. I like these topped with a banana which has been mashed up with honey and a little cinnamon, or smothered in sweetened strawberries and whipped cream, or ...

Rick on Dad's Harley, April 1964
South San Francisco, California

Crisp German Waffles

2  cups flour

2  Tb sugar

2  tsp baking powder

2/3  tsp. salt

3 egg yolks, slightly beaten
1-3/4  cup milk

5  Tbs melted butter

3  egg whites

Preheat waffle iron. Whisk the dry ingredients in large bowl.  Stir egg yolks and milk together, add to dry ingredients.  Stir in the melted butter.  Beat egg whites until stiff.  Fold into batter.  Bake in hot waffle iron until crisp and golden.