1 package active dry yeast
1/4 cup warm water (105°F to 115°F)
1 1/4 cups shredded sharp cheddar cheese
1/2 cup diced ham (small pieces)
1/3 cup onion (finely chopped)
1/3 cup red bell pepper (chopped)
2 cloves garlic (minced)
2 TBS dill seeds
1 TBS kosher salt
3/4 cup warm milk (105°F to 115°F)
1 large egg (lightly beaten)
2 1/2 cups all-purpose flour
1 TBS olive oil
4 cups whole wheat flour
1 cup yellow cornmeal
1 3/4 cup ground barley flour
2 cups old-fashioned rolled oats (not quick-cooking)
1/2 cup milled flax seeds
3/4 cup sugar (or 1 1/4 cup Splenda if you want Sugar Free)
1/3 cup baking powder
3 tsp salt
1 tbsp cinnamon
Whisk all of the ingredients (except the oats) in a large bowl, making sure the baking powder is evenly distributed throughout. Add oats and mix thoroughly. Spoon or pour into a large air tight container. Mixture can be stored up to 3 months in a cool, dark pantry.
TO MAKE WAFFLES
1 cup oat mixture
1 large egg
1/2 cup milk (or more if mixture is too thick)
1/2 tbsp poppy seeds
1 tsp vanilla
2 tbsp oil (I use sesame oil) OR 2 tbsp melted butter.
Add ingredients to bowl and mix until combined. Do not over mix. Let stand for 10 minutes while the waffle iron heats up. Make waffles according to irons instructions. Yield 3 large waffles
TO MAKE PANCAKES
Follow the waffle instructions, but add 1/4 cup more milk (or more if you want thinner)
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