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The Big Book of Breakfast: Oatmeal Buttermilk Waffles

Hearty but not too heavy, these whole-wheat and oatmeal waffles from The Big Book of Breakfast can be mixed in one bowl and cook up crispy on the outside, tender on the inside. It's a very good recipe.

Maryana Vollstedt says that the recipe serves 4, but I got 6 waffles (3/4 cup of batter each) out of it. My family preferred maple syrup to the Blueberry Sauce (recipe below).

Prep Time: 10 minutes
Cook Time: depends on your waffle iron
Yield: Six 4-inch square waffles

1 cup whole-wheat flour
1 cup quick-cooking oats
1 Tbsp baking powder
1/2 tsp baking soda
1 Tbsp brown sugar
Dash salt
2 large eggs
1 1/2 cups buttermilk
1/4 melted butter or vegetable oil
Fresh Blueberry Sauce (below), or maple syrup

Preheat waffle iron and spray lightly with nonstick spray.

In a large bowl, combine all the ingredients except Blueberry Sauce or maple syrup. Beat together with an electric mixer until blended. Pour 3/4 cup batter onto hot waffle iron. Close lid and bake until steam stops and waffles are brown and crisp. Keep waffles warm on a rack in a low oven, or serve immediately.


Fresh Blueberry Sauce
3 Tbsp sugar
1/2 cup water
1 Tbsp cornstarch
1 Tbsp lemon juice
2 cups fresh or frozen blueberries

In a medium saucepan over high heat, combine sugar, water, cornstarch, and lemon juice. Whisk until blended, then add blueberries. Bring to a boil. Reduce heat to medium and cook, stirring constantly, until juice is clear and sauce is slightly thickened, about 3 minutes. Cool slightly and serve warm, or cool completely and serve at room temperature. Store in the refrigerator for up to 2 days.

 

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©2005 Colleen Flippo. All rights reserved. Contact the author.