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.
Oatmeal Waffles
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.
Just what I was looking for! Thanks
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