Larry and I had a batch last Sunday morning while we watched football. Not exactly “football food” (where’s the wings??) but it suited us just fine.
BUTTERMILK OAT WAFFLES
1 cup flour
1 cup quick oats*
1/4 cup brown sugar
2 1/2 tsp. baking powder
1 tsp. salt
2 cups buttermilk**
1/2 cup canola oil
1 tsp. vanilla
First, separate the egg yolk/whites. Set the yolks aside in a small bowl and beat the egg whites in another bowl with an electric mixer until it forms stiff peaks.
Then in a large mixing bowl, stir together the flour, oats, brown sugar, baking powder and salt. Next mix in the egg yolks, buttermilk, oil and vanilla. Then fold in the beaten egg whites (I used a whisk to blend them in well.
Het the waffle iron and coat it the surface with cooking spray and pour batter to cover the surface. Close the lid and cook until the waffles are golden, 3 to 5 minutes.***
*Quick oats come in the large box and say –cook in 1 minute.
**In place of buttermilk, pour 2 tab. into the measuring cup and fill to 2 cups with milk. Let it sit 5 minutes to thicken.
*** I use a Nordicware stove top waffle iron (that I got for a wedding gift 40 years ago!) and do 2 minutes on the first side, 3 on the second.