Oat Waffles
Instructions:
Soaking the oats in advance makes exceptionally creamy waffles. 11â„2 cups all-purpose f lour 3 tablespoons sugar 2 teaspoons baking soda 1â„2 teaspoon salt 3â„4 cup regular or low-fat buttermilk (do not use fat-free) 1â„2 cup rolled oats (do not use quick-cooking or steel-cut) 2 large eggs, lightly beaten 3â„4 cup milk (regular, low-fat, or fat-free) 1â„4 cup canola oil, plus additional for greasing the waff le iron 1 teaspoon vanilla extract
Makes six 8-inch waffles
- Whisk the flour, sugar, baking soda, and salt together in a large bowl; set aside.
- Whisk the buttermilk and oats in a medium bowl and set aside for 5 minutes. Meanwhile, lightly oil or spray a waffle iron, then preheat it according to the manufacturer’s instructions.
- Whisk the eggs, milk, canola oil, and vanilla into the buttermilk mixture. Then stir this mixture into the flour mixture with a fork.
- Spoon 1 â„4 cup batter into the iron, or as much batter as recommended by the manufacturer. Close the iron and bake until crispy, perhaps 2 minutes. To keep warm, place on a large baking sheet in a preheated 225°F oven while you make more waffles.