Oatmeal Waffles

Ingredients

• Graham flour, 1 cup
• Eggs, 2
• Baking powder, 2 teaspoons
• Milk, 1 cup
• Salt, 1/2 teaspoon
• Cooked oatmeal, 1 cup

Method

1. 1

   Sift together the flour, baking powder and salt.

2. 2

   Add the yolks of the eggs (well beaten), the milk and the oatmeal.

3. 3

   Beat until no lumps of oatmeal remain, fold in the whites of the eggs (well beaten).

4. 4

   Grease waffle irons thoroughly, heat them and pour in the waffle mixture.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 75. The excerpt below is the record exactly as published.

Salt, 1/2 teaspoon. Cooked cereal. Beat the eggs and add milk. Sift salt and baking powder with a tablespoon of Hour. Then add equal parts of flour and any cold cooked cereal to make a ihin batter. Fry on a well greased griddle. 168 GRIDDLE CAKES AND FRIED CAKES. CORN GRIDDLE CAKES. Canned corn, 1 cup. Egg, 1. Milk, 1 cup. Baking powder, 1 teaspoon. Salt, a pinch. Flour. Drain the corn and put it through the grinder. Add the milk, salt, egg, beaten, baking powder, and enough flour to make a thin batter. Bake on a hot, greased griddle. BRAN GRIDDLE CAKES. Bran, 2 tablespoons. Sugar, 1 teaspoon. Flour, y2 pint. Buttermilk, iy2 cups. Salt, 1 teaspoon. Egg, 1. Shortening, % cup. Soda, 1 teaspoon. Hot water, 1 tablespoon. Mix the dry ingredients and stir in gradually the buttermilk, beaten egg, shortening, melted, and soda dissolved in the hot water. Makes 12 cakes. CORNMEAL FLAPJACKS. Sour milk, 1 quart. Hot water, 4 tablespoons. Salt, 1 teaspoon. Melted butter, 2 tablespoons. Eggs, 2. Flour, y2 cup. Soda, 1 teaspoon. Molasses, 2 tablespoons. Cornmeal. Mix ingredients in order given, beating eggs, dissolving soda in hot water and stirring in enough cornmeal to make a thin batter. Bake on hot, greased griddle. CORNMEAL FLANNEL CAKES. White corn meal, 1 cup. Yeast cake, i/o. Boiling water, 1 cup. Salt, 1 teaspoon. Milk, 1 quart. Flour. Soda, a pinch. Scald the corn meal in the boiling water, add the milk, yeast, salt and enough flour to make a thin batter. Let rise all night and in the morning add soda dissolved in warm water. Bake on a hot griddle. GRJDDLE CAKES AND FRIED CAKES 169 PINEAPPLE PANCAKES. Grate pineapple, add sugar and let stand overnight. In the morning drain and add a cup of the pineapple to each cup of pan- cake batter. Cook as for ordinary pancakes and serve with the pineapple juice. BANANA PANCAKES. Bananas, 6. Sugar, 1 tablespoon. Eggs, 2. Flour, iy2 cups. Salt, a pinch. Baking powder, 1 teaspoon. Butter, 1 tablespoon. Milk. Rub bananas through a sieve, add well beaten eggs and remain- ing ingredients Avith enough milk to make a thin batter. Cook on a griddle as usual. CURRANT PANCAKES. Butter, 1/4 cup. Salt, a pinch. Sugar, 2 tablespoons. Flour. Eggs, 4. Currants, 2 tablespoons. Milk, y2 pint. Lemon rind, y2. Cream butter and sugar, add eggs, well beaten, milk, salt, and sufficient flour to make a thin batter. Roll dried currants in flour and add to batter with grated lemon rind. Bake in 6-inch cakes, spread with fruit or syrup and pile several together when serving. P. D., Newtonville. BERLIN PANCAKES. Flour, 214 cups. Eggs, 6. Salt, 1 teaspoon. Milk, 1 quart. Butter or lard. Stir together sifted flour and salt, add the yolks of the eggs, well beaten, to the milk and mix gradually with the flour to a smooth batter. In another large bowl beat the whites of the eggs to a stiff froth, then add to them the batter, beat it all well. Melt butter or lard in a large frying pan ; when hot, pour in sufficient batter to cover the bottom. Cook to a golden brown, turn and cook the other side in the same manner. In serving spread with marma- lade or butter and sugar. 170 GRIDDLE CAKES \ND FRIED CAKES. RICE CAKES. Boiled rice, y2 cup. Salt, a pinch. Milk, 4 cups. Flour, y2 pound. Eggs, 4. Baking powder, 1 teaspoon. Mix beaten egg yolks, rice, milk and salt, then add alternately the flour and baking powder sifted together and the stiffly beaten egg whites. Fry on a greased griddle. HOLLAND FLENSJES. Milk, 1 cup. Sugar, 2 teaspoons. Eggs, 2. Salt, a pinch. Flour, 2 tablespoons. Cinnamon, 1 teaspoon. Beat the eggs and add milk. Sift together dry ingredients and stir in slowly the egg and milk. Beat for 5 minutes. Fry in a greased frying pan, making cakes large enough to cover bot- tom of pan. Fry till light brown on each side, remove to a plate, sprinkle with sugar and roll up with a fork. This will make 10 flensjes. M. 0. P., Boston. OATMEAL WAFFLES. Graham flour, 1 cup. Eggs, 2. Baking powder, 2 teaspoons. Milk, 1 cup. Salt, y2 teaspoon. Cooked oatmeal, 1 cup

Cook this with the app: pantry check, scaling, and the assistant.