2 cups flour
3 cups old fashioned oats
2 Tablespoons baking powder
1 heaping teaspoon cinnamon
½ teaspoon salt
1/3 cup packed brown sugar
4 eggs beaten
3 and a 1/4 cups buttermilk
¾ cup melted butter
Mix all dry ingredients.
Mix all wet ingredients.
Combine together and cook according to your waffle iron manufacture’s directions.
Extras will freeze! When ready to use, pop into the oven at 350 for 10 minutes or toast-up until warm and "toasty" in a toaster.
NOTES:
I don't spray my non-stick waffle maker... there's enough butter to make these not stick! :0) Plus, I've noticed they've got crispy (not soggy) edges without the cooking spray.
My waffle maker can handle a 1/2 cup of batter per Belgian waffle section. This is a THICK batter and takes upwards of 4-5 minutes to get to a deep golden brown. Experiment with your waffle maker, checking after 3 minutes and then adding 1 minute until you are able to find what's going to work best in your kitchen with your waffle maker.
Also, I have a friend who does these as pancakes, not waffles… So if you're not sporting a waffle maker in your cupboard, I'm not leaving you out!
LAST NOTE: (and maybe the most important one)
THESE ARE PERFECT WITH BUTTERMILK SYRUP!!!
ALWAYS WORTH THE EFFORT TO MAKE!!!
Click Link FOR: Mama Jo's Recipe Blog TABLE OF CONTENTS
THESE ARE PERFECT WITH BUTTERMILK SYRUP!!!
ALWAYS WORTH THE EFFORT TO MAKE!!!
Get your waffle maker going! These don't take very long to get the ingredients together... |
My KRUPS can handle 1/2 cup per square, and takes 4-5 minutes to brown up nicely. These are thick, so experiment and see what your's does for you... |
DON'T SPRAY YOUR WAFFLE MAKER! Try it at least once. Please! There's enough butter in here to take care of the stick, and then you end up with crunchy edges. Heavenly! I promise! |
Click Link FOR: Mama Jo's Recipe Blog TABLE OF CONTENTS
No comments:
Post a Comment