Friday, March 11, 2011

Oat Waffles

Birthday waffle feast
I requested that Sam make waffles for my birthday dinner last month, and it was everything I've ever wanted.  This is kind of a surprise, since I have never preferred waffles over other breakfast foods (in fact I tend to prefer eggs and biscuits and other savory sorts of things) but since discovering this recipe, I am a waffle convert.*  They are so oat-y and crisp and soft and good, and I like that you don't have to separate the eggs for this recipe.  Fresh fruit and yogurt and lemon curd are my favorite toppings---but since they aren't particularly sweet, we also like these waffles topped with eggs and bacon and hollandaise sauce.  Or, for that matter, hot fudge and ice cream and strawberries (but just for dessert, of course).  Other toppings popular with our family: applesauce and cinnamon, pumpkin butter, and vanilla syrup.

*I was already to a convert to true Belgian waffles ever since I went to Belgium with my family when I was a teenager.  Those are yeasted waffles, I think, which I still haven't tried making, but Beth has, and I want to.  In my mind, though, Belgian waffles are a whole different food.

In fact, these oat waffles are so good plain that I usually eat at least one with just butter on top.  But I think to have the best experience you can, you need at least these two other components: lemon curd and the yogurt spread ("recipe" follows).

Oat Waffles
I'm putting this recipe in the amounts we make it for our family.  Just so you know: we eat a lot.  This is 4x the original recipe.  It fills everyone up . . . for now.

2 2/3 cups flour (we have used both white and whole-wheat flour in this recipe, with good results)
2 cups quick oats
1/4 c. brown sugar
1 T. plus 1 tsp. baking powder
2 tsp. salt
2 2/3 c. milk or buttermilk (or sour milk---a good use for it)
4 eggs
1 cup canola oil
2 tsp. lemon juice

Combine flour, oats, brown sugar, baking powder and salt in a bowl; stir to combine.  Mix milk, egg, oil, and lemon juice; stir into dry ingredients and mix well.  Let stand for 5 minutes.  Bake in a preheated waffle iron until golden brown.

Yogurt Topping
I can't really call it a recipe.  It's just plain non-fat yogurt with a little brown sugar or honey, and then cinnamon, stirred in.  Greek yogurt is the best because it's so thick and creamy, but regular yogurt just makes a thinner, more syrupy topping.  Both are good.  I love the way the yogurt flavor works with the lemon curd.  This is my favorite topping for pancakes, too (even without the lemon curd).  And it's good to dip apples or other fruit in.

7 comments:

  1. I like that Daisy is smiling for the camera in the background, unaware that the picture isn't meant for her (it probably should be though).

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  2. I just made your lemon curd and I'm going to be hard pressed not to just eat the whole thing right now. I used the cutest fresh little eggs that my neighbor brought over. The yolks were so yellow. The curd is this beautiful sunny color. I couldn't bring myself to break the sweet little eggs so I blew them out. I hope there is curd left to try on waffles tomorrow. Thanks for the recipes.

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  3. Mmmm! It looks so beautiful and I'm sure it was delicious.
    Here's the link to the yeasted waffle recipe I use. You could probably tweak it and make it better.
    http://allrecipes.com/Recipe/Belgian-Waffles/Detail.aspx

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  4. Very sadly, Guy and I have just embarked on a sort of middle-aged-dangerous-fat cleanse. Which is working. The paunch is disappearing. Which is GREAT, unless I start thinking about oat waffles. Or looking at pictures of oat waffles. Which look delicious and ravishing and tasty beyond belief. So I will look at Daisy instead, because she also looks all those ways, but is safer.

    Thank you.

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  5. oh oh oh we're making these soon. YUM! And with the yogurt topping? It just sounds delectable and rather decadent. Mmmmmmmmmm

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  6. Oh, I am so making this. We love waffles/pancakes, and I love the idea of lemon--yummy!!!

    And talk about a gourmet husband--way to go Ssam!

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  7. (Sorry, Sam--I got carried away with your name there. And sorry Marillllyn--I know how you feel about names growing too long for their own good . . . )

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