This morning my friend made pancakes and I made waffles. Her pancakes were fun, but not without their mishaps. There was the overheated pan, the overly reduced and cooked raspberry sauce, and some burnt butter involved... but none of that stopped it from being fun and tasty. Seven people in a tiny kitchen, random people walking in to use the microwave and looking at us like we're crazy, messes, pancakes in a mug... So, pretty much, an amazing Saturday morning.
Followed by a semi-productive evening that was derailed by my refusal to go to the library and study and the noise across the hall. Everyone just left to go bowling, informed me I'm lame for staying in, and I'm updating this. Next up: sleep. Then I'll read some more about Thomas Jefferson. But I'm already starting to wish I'd gone bowling. Oh well.
This was originally a pancake recipe from a book called Pancakes and Waffles, I think. I don't have the book with me, my mom e-mailed me the recipe last night. We made them as pancakes with sliced bananas last Saturday, and they were tasty that way as well. I used rice flour instead of oat flour, like was called for, and 1/2 cup yogurt. I would probably use more milk in them if making pancakes though, which is why I decided it would make a good waffle batter. I'm currently wondering if I could use 1 1/3 cups ap flour instead of an alternative, but I don't know much about flours.
Makes 8-10 waffles
1 cup all-purpose flour
1/3 cup oat flour
3 Tablespoons brown sugar
1 Tablespoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup milk
3/4 cup (6 oz) yogurt
2 small bananas, mashed
In a large bowl mix together flours, sugar, baking powder, nutmeg, and salt. In a small bowl whisk together egg, milk, yogurt, and bananas. Stir wet ingredients into dry ingredients until combined.
Cook in waffle iron according to manufacturer's directions. Or make pancakes. See note above.