Molasses Flax Waffles – an old Norwegian recipe updated

Servings: 4-6 serving(s)

Prep time: 15 minutes

Total time: 50 minutes

Cooking time: 35 minutes

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An old Norwegian recipe recipe that I have adapted to include ground flax, molasses, and whole wheat flourMolasses flax waffles

We were a pancake family growing up, and for years the only waffles I was familiar with were Eggos. Not that I ever tasted them mind you (my mom would never buy them) but I can still recite part of the TV commercial.

Real waffles always seemed exotic, which is funny considering I grew up in a house that actually had an ebelskivers pan.

One year my Mom bought my siblings and I each a stovetop waffle iron for Christmas. They were a big hit and for years I put away the family pancake recipe and experimented with waffles.

molasses flax waffles

My favourite recipe by far has always been an old family recipe from my brother-in-law, Phil. This is his Norwegian grandmother’s recipe for waffles (slightly adapted). They’re delicious but I also love this recipe because it’s so easy to mix up:

  • no separating eggs
  • no yeast
  • and the texture is lovely and soft.

To the original recipe I have added ground flax, molasses (reduced the granulated sugar), and I use a mixture of stoneground whole white flour and spelt or whole wheat flour for some added flavour and nutrition. And I have replace the old stovetop waffle iron with a handy electric number.

Molasses Flax Waffles Recipe

  • 2 beaten eggs
  • ¼ cup sugar
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 2/3 cup butter, melted (or oil or a combination of the two)
  • 1 tsp. vanilla
  • 3 cups milk
  • 3 cups flour (stoneground if you have it)
  • ¼ cup ground flax or wheat germ
  • 1 tsp. salt
  • 4 tsp. baking powder
  1. In a large bowl whisk together eggs and sugar.
  2. Add molasses and vanilla.
  3. Whisk in melted butter then milk.
  4. In a separate bowl stir together flour, flax, salt and baking powder.
  5. Carefully whisk dry ingredients into wet, taking care not to get any lumps. (If it does get lumpy just keep whisking until the batter is smooth).
  6. Bake waffles according to directions on your waffle iron.

Makes about 14 waffles

I’m still a fan of blueberry pancakes. Here’s my family’s favourite pancake recipe:

Fluffy blueberry pancakes, made extra healthy with whole grain flour

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Porridge with cinnamon and molasses a warming start to a cold day

Porridge with cinnamon and molasses

Do you ever have trouble getting out of bed in the morning?

I do.

But not becasuse I’m still sleepy, it’s because I hate to leave the warmth and coziness behind.

Porridge with cinnamon and molasses

 

The dog needs walking in the morning though,  so getting out of bed means going directly to the back door, getting my coat, hat and boots on, and heading out into the cold.

 

All before I have had my coffee.

 

IMG_8556

 

(I used to bring my coffee on our early walk. It made it feel less chilly outside. But there are challenges  to holding a leash and carrying a coffee and a poop bag all at once.)

 

Now to take the chill off I put the porridge on to cook right off the bat, because there is nothing more warming in the morning than a bowl of oatmeal. It’s filling and substantial.

It’s the morning’s version of a  hearty stew.

What’s your favourite warming breakfast?

Morning oatmeal with molasses and cinnamon

Warming porridge with cinnamon and molasses

  • 1 cup old fashioned rolled oats
  • 3 cups water or milk
  1. Combine oats and water in a saucepan with a lid.
  2. Bring to a gentle boil, cover and simmmer until thick (about 10-15 minutes)
  3. Pour over a bit of milk, a drizzle of molasses and a sprinkle of cinnamon
  4. Walnuts make a tasty, healthy addition too.

 

Family Favourite Molasses Blueberry Pancakes

Servings: 4 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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blueberry pancakes

All-time-favourite-blueberry-pancake-recipe

There’s nothing I love more than fluffy blueberry pancakes.

This is my childhood recipe for pancakes, with a touch of molasses added for a little oomph.

The original recipe is from a children’s book we had when I was growing up, called

Old Black Witch.

books

In the story, the grumpy old witch ends up being nicer than she looks. She makes excellent pancakes and she turns the bad guys into toads.

No matter how many other pancake recipes I try, this is the one I always come back to. The pancakes are fluffy and the recipe doubles well. Leftover pancakes can be frozen and come in handy on weekday mornings when breakfast is sometimes rushed. In fact, I always double the recipe and often mix in some whole wheat or spelt flour.

If you double the recipe you can also replace ½ cup of the milk with plain yogurt.

Old Black Witch’s Blueberry Pancakes Recipe

(Slightly adapted)

  • 1 ¼ cups flour (can use up to ½ cup of whole grain flour)
  • 2 ½ tsp baking powder
  • 2 Tbsp sugar
  • ¾ tsp salt
  • 1 egg, beaten
  • ¾ cup of milk
  • 1 to 2 Tbsp Crosby’s Fancy Molasses
  • 3 Tbsp oil
  • ½ cup blueberries (optional)
  1. Combine dry ingredients in a medium bowl.
  2. In a larger bowl combine the wet ingredients.
  3. Add the dry to wet then stir in the blueberries (if using).
  4. Then chant Old Black Witch’s incantation: “Gobble dee gook with a wooden spoon. The laugh of a toad at the height of the moon.”
  5. Drop by ¼ cup measure on a medium-hot, well-greased frying pan.
  6. Flip when the batter is set and the edges lose their wet look.
  7. Keep warm until ready to eat.
  8. Drizzle with a maple syrup, or a molasses maple syrup blend (3 Tbsp maple syrup and 1 Tbsp molasses)

*From the book Old Black Witch, by Wende and Harry Devlin, published in 1963.

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Molasses granola and a bike ride in your PJs

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Molasses granola is just sweet enough

It’s a spring thing, this wanting to get out more and exercise, a craving for healthy food. Forget New Year’s resolutions. April is the time that anything seems possible. I take longer walks and let the kids ride their bikes around the neighbourhood way past bedtime. Sometimes in their PJ’s. Like I did when I was little.

Granola and healthy living is a bit of a cliché I know but you have to admit that a mouthful of oats and flax with your yogurt is good for the body. This recipe is an adaptation of a Martha Stewart recipe someone gave me years ago. I make it every two weeks and store it in a sealed container. It’s yummy over yogurt, mixed with cereal or on its own.

Molasses granola

Combine in a large bowl:

  • 6 cups old fashioned rolled oats (gluten-free variety if required)
  • 1 cup sunflower seeds (not roasted or salted)
  • 1 cup sesame seeds
  • 1 cup wheat germ (omit for gluten-free version & can substitute with 1/2 cup hemp seeds)
  • 1 cup flax meal (ground flax seeds)
  • 1 cup nuts (almonds or walnuts) or pumpkin seeds
  • 2 tsp. cinnamon
  • 1 tsp. ginger (ground)

 In a small bowl stir together:

  • 1/2 cup Crosby’s Fancy Molasses*
  • 1/3 oil (canola or olive oil)
  • 1/2 cup orange juice, water or cider

*To make your granola extra nutritious use half blackstrap molasses

  1.  Stir liquid into dry and mix until well combined. Spread on a sided cookie sheet that has been lined with parchment paper.
  2. Bake in a slow oven (300 degrees) for about an hour, stirring every 15 minutes so the edges don’t get too brown.
  3. Cool completely, add 1 cup of dried fruit (cranberries are yum) if you like, and store in an airtight container.
  4. If you’d like it to be sweeter just add a bit more molasses.