Quick Oat Waffles will tickle the taste buds on Mother's Day

By Jana Stocks Brown

For the Deseret News

Published: Tuesday, May 7 2013 8:45 p.m. MDT

When asked what they would like to eat on Mother's Day, many mothers request a meal they don't have to make. However, this desire also comes with the concern that what they'll ultimately get will have the nutrition and flavor of a cardboard box. As well, how can Dad get the kids, even the little ones, involved in this gift for Mom?

Every family has a favorite answer to these concerns, sometimes resorting to carry-out pizza. But around our house we make waffles, which are easy, tasty, go well with bacon and involve everyone. Making batters, cracking eggs and mixing are good tasks for younger children, while teenagers can be involved in the actual cooking and everyone can participate when it comes to garnishing with syrups, jams, whipping cream and fresh fruit.

In our home there have been many waffle recipes dubbed the family "favorite." The long-standing perfect waffle was a basic buttermilk waffle from the "Joy of Cooking" cookbook. This year we fell in love with an oat-based recipe that tickles the taste buds and is a little more nutritious.

No matter the recipe you choose, consider making a large batch and freezing the leftovers. This expands Mom's special meal to a simple weekday breakfast in the form of toaster waffles. She'll thank you for it!

Quick Oat Waffles

3/4 cup ground old fashioned oats

1/4 cup all purpose flour

1/4 cup wheat flour

3 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 tablespoons Ultra Gel (optional; keeps waffles moist when frozen)

3 large eggs

2 ounces unsalted butter, melted

2 cups buttermilk

1 teaspoon vanilla

Heat waffle iron according to manufacturer's directions. (This recipe works with both standard and Belgian waffle irons.)

In a medium bowl combine ground oats, flours, sugar, baking powder, baking soda, salt and Ultra Gel. Set aside.

In a separate bowl whisk eggs until pale yellow, add butter and combine before adding the buttermilk and vanilla. Add all wet ingredients to the dry and stir until just combined. There will be lumps, but that's OK. Let batter rest for 5-10 minutes.

Grease waffle iron with pan spray or butter. Ladle batter into iron. Close and cook until golden and crispy. Remove to a plate and serve or keep warm in a 200-degree oven.

To freeze waffles: Place cooled waffles in layers separated with parchment paper in a gallon freezer bag or plastic freezer container. To serve frozen waffles, remove frozen waffles and heat to desired warmth in oven or toaster.

— Jana Brown

Jana Brown is a writer, wife and mother. She is an excellent cook and avid reader. She blogs at cornabys.wordpress.com or tweet along Cornabys.

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