In today’s computer user group meeting while demonstrating Evernote, I showed the group (and raved to them) about this Oatmeal Waffle recipe I ran into a few years ago. I believe that I found it at the orangette blog, but can’t find it there now.
Anyway, I LOVE breakfast breads, and this waffle recipe is amazing because I also love buttermilk and oatmeal. The group felt my passion for the recipe and asked me to share it, so here it is:
Oatmeal Waffles (or Pancakes, if you must) (from orangette)
Makes about 3 large Belgian waffles…my favorite variation: sub one small, very ripe mashed banana for the sugar, and cut back on the butter by half.
Stir together oats and buttermilk. Cover and refrigerate overnight.
When ready to make the waffles:
Whisk together flour, sugar, baking powder, baking soda, and salt. Add eggs and melted butter (add banana now if using) to oat mixture, and stir well. Add flour mixture; stir until just blended. Batter will be very thick.
Cook using a waffle iron set to medium-high–I turned the dial to 5 and cooked it a little longer than the built-in timer said to. If you’re using a banana you’ll probably need to go a minute longer–I take them out when the flow of steam has slowed down significantly.
To make pancakes, heat a griddle over medium to medium-high heat and cook using 1/4 cup scoops of batter, flipping when the underside is golden brown and the top looks set around the edges.
ps…here’s the link to my favorite Oatmeal Raisin Cookie recipe that I posted almost 4 years ago.