I purchased a wonderful, All-clad waffle maker, the kind that makes small, thin, regular round waffles like the ones our Mom used to make, and I have been making waffles more often. I haven’t actually found a recipe yet that we didn’t like, and here’s one more. These have a little more fiber from the oats, and my husband thought they were so good they really didn’t need any syrup; that’s probably the brown sugar and cinnamon.
These are very quick, and if I want to make them in the morning, I combine my dry ingredients in the mixing bowl and cover, and beat up my egg with the milk and brown sugar, cover it and store that in the refrigerator. In the morning, I melt the butter, combine the ingredients, heat up the waffle iron, and we’re in business. I warm our plates too; that’s a secret to many restaurant meal’s success.
1 ½ cups all-purpose flour -- 6.75 ounces
1 cup quick-cooking oats -- 3 ounces (not instant-type)
3 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt -- optional
2 Large Eggs -- lightly beaten
1 ½ cups milk
6 tablespoons butter -- melted
2 tablespoons brown sugar
In large bowl, combine the flour, oats, baking powder, cinnamon and salt; set aside. In small bowl, whisk the eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended. Let set 5 minutes while your waffle iron heats to let the oatmeal absorb some of the liquid.
Stir the batter again and pour it into a lightly greased waffle iron (my round, regular waffle iron uses 1/2 cup). Close lid quickly; do not open during baking. Bake according to your waffle maker's directions.
Use fork to remove baked waffle. . Yield: 6 waffles.
Keep them warm on a rack on a baking sheet in a 200° oven until all are ready.
Yield: "6 Servings"
Per Serving: 342 Calories; 16g Fat (42.8% calories from fat); 10g Protein; 40g Carbohydrate; 2g Dietary Fiber; 110mg Cholesterol; 505mg Sodium. Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.