Tuesday, October 1, 2013

Weekend Waffles

Every Saturday and Sunday morning in our house is the same: waffles or oatmeal?  L loves oatmeal, I love waffles.  L usually wins, but occasionally she wants waffles too! 

These are delicious!  They stay crispy in the oven and are good with just about anything served on top!


14 cup whole wheat flour
12 cup all-purpose flour
18 cup quick oats
12 chopped pecans
14 cup cornstarch
12 teaspoon salt
12 teaspoon baking powder
14 teaspoon baking soda
12 teaspoon cinnamon
1 cup buttermilk (we make our own: mix 1 cup milk with 1 tablespoon lemon juice.  Let sit for 15 minutes.)
6 tablespoons vegetable oil
1 egg, separated
1 tablespoon sugar
12 teaspoon vanilla extract

Preheat the oven to 200°F and preheat a waffle iron. Combine the first 9 ingredients in a large bowl and mix.  In a separate bowl, whisk together the buttermilk, oil and egg yolk.  In a third bowl, whip the egg white until soft peaks form.  Add the sugar and continue beating until stiff peaks form, then beat in the vanilla.  Pour the buttermilk mixture into the dry ingredients and whisk together until just incorporated.  Gently fold in the egg white. 

Pour a generous 1/2 cup of the batter onto the waffle iron.  Close the waffle iron and cook until well browned and cooked through, 5-7 minutes. As each waffle is cooked, set it directly on the oven rack to keep warm while cooking the rest of the waffles.  Do not stack the waffles or they'll be soft, not crispy. Once the waffles are all cooked, serve with maple syrup and fresh fruit.  The waffles are also delicious with a dollop of whole milk, plain yogurt!

Serves 4

Adapted from Celebrate the Rain. A Junior League of Seattle cookbook.

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