Yogurt Oatmeal Waffles

 

Good Morning — Don’t you love weekend breakfasts?? — mugs of tea, lazing at the table, and waffles, hot from the waffle iron.  Here’s a hearty waffles laced with oatmeal and so moist from plenty of yogurt.

YOGURT OATMEAL WAFFLES
1 1/4 cup flour
1/2 cup oatmeal (whole oats, not quick cook)
1 tab. baking powder
3/4 tsp. salt
3 eggs
1/4 cup canola oil
1/4 cup brown sugar
1  1/2 cup unflavored yogurt

In mixing bowl, stir together the flour, oats, baking powder and salt.  Then mix in the eggs, oil, brown sugar and yogurt.  The batter will be thick and a little lumpy from the oats.

Cook in a waffle iron that has been sprayed with cook spray according to the directions on your iron (mine cooked for 7 minutes).

Serve them up with maple syrup and fruit– breakfast beautiful!!

Banana Pecan Waffles

Good morning Breakfast Eaters–  We’re still experimenting with our new waffle iron.  There’s been some hits and misses.  But this has been a favorite so far (and I’m pretty sure you may see more waffles float by on these pages in the future!).

The sweetness from the bananas, a little pecan crunchiness and a light texture from beating the egg whites, make it a winner!

BANANA PECAN WAFFLES
2 ripe bananas
3 eggs, divided
1 1/2 stick butter (3/4 cup) melted, cooled for a few minutes
1 1/4 cup milk
1  1/2 cup flour
1/2 cup yellow cornmeal
1 tab. baking powder
1/4 tsp. salt
1/4 cup sugar
3/4 cup pecans, chopped
garnish: maple syrup & fruit

Smash the bananas to a paste with a fork in a mixing bowl.  Separate the eggs.  Put the whites in a new mixing bowl (set it aside) and the yolks in with the bananas. The mix in the milk and butter with the bananas.

Then add in the flour, cornmeal, baking powder and salt to the banana mixture.  Stir it all together. Fold in the pecans

Next take the egg whites, and beat them with an electric mixer until they are foamy.  Then add in the sugar and continue to beat on high speed until they are glossy and stiff peaks form.  Be patient.  This takes 4 or 5 minutes.  (Best done with the whisk attachment of your mixer).

Then gently fold the egg whites into the banana batter, mixing until there are no white streaks.

Pour about one cup of batter into a hot waffle iron that has been sprayed with cooking spray.  Cook according to the directions on your waffle iron (mine takes 7 or 8 minutes for each waffle and made 6 medium waffles).

Serve them up with syrup and fruit and big mugs of tea.  Delish!

Cornmeal Waffles

Hello friends– Got a new waffle iron Larry last month for my birthday!  So this weekend we broke out for it’s inaugural bake-up–  Ready for Saturday night supper!

Larry read the instructions and got it all set up (he’s good at that) and I mixed up this cornmeal batter.  Great with Alfie’s home-tapped syrup (thanks again Alfie!!) and any fruit you find in your kitchen.

CORNMEAL WAFFLES

1 cup flour
1 cup yellow cornmeal
2 1/2 tsp. baking powder
1/4 tsp. salt
2 cups buttermilk*
2 eggs
1/4 cup honey
1 tsp. vanilla
1/4 cup canola oil

Stir up the dry ingredients in a mixing bowl.  Then mix in the buttermilk, eggs, honey, vanilla and oil.  with a whisk until it is all blended.

Cook the batter in your waffle maker according to the maker’s instructions.  (We spray ours with cooking spray and cook on medium heat for 5 or 6 minutes per waffle.)

Makes five golden delicious waffles!

*If you lack buttermilk in the fridge (like me!), Pour 2 or 3 tablespoons of cider vinegar into a measuring cup and add milk to make 2 cups.  Let it sit a 5 minutes to thicken before you mix it into the batter.

Yeasty Waffles with Cranberry Topping

Good morning!  Last Saturday Jenni and I made brunch for a whole flock of friends to start off our Christmas season together.  And it started with these yeasty waffles and a whole line up of toppings– cranberry sauce, apple & currant sauce, maple syrup, pecans, yogurt, whipped cream, orange marmalade, almonds…   All together with cups of coffee and lots of noisy talk–a sweet way to launch into Christmas.

YEASTY WAFFLES WITH CRANBERRY TOPPING

Waffles:
3/4 cup canola oil
1 1/2 cups milk
1 cup buttermilk
2 tab. sugar
2 packets yeast (about 4 tsp.)
1 tsp. salt
2 cups flour
2 eggs
1/4 tsp. baking powder

Six to Eight hours before you want to sit down to waffles, make the batter!  (the night before for morning waffles).

In a large mixing bowl, mix together the oil, milk, buttermilk, sugar and yeast, until the yeast is totally dissolved.  Then stir in the salt and flour.  That’s all, the rest comes later!  Cover the bowl with plastic wrap and set it in a warmish place to sit for 6 to 8 hours.

When you are ready to make the waffles, stir in the 2 eggs and the baking powder.  Use your waffle iron according to the directions.  The batter is thin.  Makes 5 or 6 full sized waffles.

Cranberry Sauce:
1/2 cup sugar
1 tab. cornstarch
1 1/2 cup fresh or frozen cranberries
1/3 cup water

In a sauce pan, stir together the sugar and cornstarch until there are no cornstarch lumps.  Than add in the cranberries and water and stir over medium heat until the cranberries start to pop (!) and the sauce thickens.  Takes about 3 or 4 minutes after it starts to simmer.  Serve it warm with the waffles.

Oaty Coconut Milk Waffles

 

Hello all– I’m ever on the lookout for clever ways to disguise my breakfast oatmeal.  And here’s a good one.  Oaty waffles!  They are a sturdy waffle with  that rich coconut flavor and are just fine slathered with maple syrup or a little nonfat sour cream with jam.  We had them for Sunday lunch with eggs and mugs of tea.  Good old homey meal for two.

OATY COCONUT MILK WAFFLE
3/4 cups quick oats
3/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
2 tab. brown sugar
1  1/2 cup coconut milk
2 eggs
1/4 cup canola oil
1 tsp. vanilla

Heat the waffle iron.

Stir together the oats, flour, baking powder, salt and brown sugar.  Then whisk in the coconut milk, eggs, canola oil and vanilla.

Cook according the the directions on your waffle iron. We have a stove top Belgian waffle iron that that we’ve been using around here for about 40 years– It took about 4 minutes on each side to brown nicely.

Keep them warm in a low oven until all the waffles are ready.  Oh yumm.

 

Buttermilk Oat Waffles

Hi all– When I know I should be having oatmeal for breakfast, but really want a waffle, this is the recipe I can turn to.  oat-y, tender and a happy receptacle for all that maple syrup.

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
4 eggs
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.

Vanilla Sour Cream Waffles

Hello breakfast lovers– It’s the best morning here.  It’s a school holiday so I’m home alone.  Sun coming in the kitchen windows and an empty day ahead.  I’m lazily content.

I’ve had this waffle recipe tucked away for a while so today is the perfect day to pull it out and give it a try.  And now I’m savoring every bite, warm and tender, at the kitchen table while I type this out to you…

VANILLA SOUR CREAM WAFFLES
1 1/4 cup flour
2 tab. sugar
2 tsp. baking powder
pinch of salt
2 eggs
1/2 cup sour cream
1/2 cup milk
4 tsp. vanilla
3/8 cup canola oil
Toppings: sour cream, blackberry jam, powdered sugar

Stir together the flour, sugar, baking powder and salt.  Then mix in the eggs, sour cream milk, vanilla and oil– into a thick batter.

Heat your waffle iron and cook the waffles according to your machines instructions.

When they are cooked, set them on a wire rack to keep them crisp and set the rack on a baking sheet in a low set oven to keep them warm while you make more.

Serve them dusted with powdered sugar and slathered with sour cream swirled with blackberry jam.

This recipe made 2 large waffles on my waffle maker. I think standard waffles makers would make more.

P.S.I have a Nordicware hand held waffle iron that cooks on a stove top burner.  It makes big thick sturdy Belgian waffles– love that thing.  It was a wedding shower gift and it’s been cranking out waffles for 40 years!