oatmeal waffles
The fact that I spend most of my work “day” working on my own means that sometimes I have way too much time to think. About things like, could a highly trained monkey actually do my job? How long would it take to train this hypothetical monkey and where can I go to find one? I’d like him to start immediately.
And was I correct when I said that waffles beat pancakes, due to their built-in syrup and whipped cream receptacles? I debated this one for a while. The only possible winning pancake that came to mind was a recipe for oatmeal pancakes that I found at Orangette a while back. They’re dreamy, with crispy, lacy edges and a satisfying oat-y interior.
Of course, this internal debate led to the making of a batch of oatmeal WAFFLES.
Yes, waffles still beat pancakes.
Pancakes: tasty.
Waffles: Oh Yeah.
the recipe
Oatmeal Waffles (or Pancakes, if You Must)
my favorite variation: sub one small, very ripe mashed banana for the sugar, and cut back on the butter by half
- 1 cup 90 g rolled oats
- 1 cup 240 mL buttermilk
- 1 large 50 g egg
- 4 tablespoons 57 g unsalted butter, melted and cooled a bit
- 1/4 cup 30 g all-purpose flour
- 1 tablespoon 12.5 g sugar
- 1/2 teaspoon 2.5 mL baking powder
- 1/2 teaspoon 2.5 mL baking soda
- 1/4 teaspoon 1.5 g table salt
- Stir together oats and buttermilk. Cover and refrigerate overnight.
- Whisk together flour, sugar, baking powder, baking soda, and salt.
- Add eggs and melted butter (add banana now if using) to oat mixture, and stir well.
- Add flour mixture; stir until just blended. Batter will be very thick.
- Cook using a waffle iron set to medium-high--I turned the dial to 5 and cooked it a little longer than the built-in timer said to. If you're using a banana you'll probably need to go a minute longer--I take them out when the flow of steam has slowed down significantly.
- To make pancakes, heat a griddle over medium to medium-high heat and cook using 1/4 cup scoops of batter, flipping when the underside is golden brown and the top looks set around the edges.
each column is one step, working left to right — hover a cell for the full instruction
my favorite variation: sub one small, very ripe mashed banana for the sugar, and cut back on the butter by half
- 1 cup 90 g rolled oats
- 1 cup 240 mL buttermilk
- 1 large 50 g egg
- 4 tablespoons 57 g unsalted butter, melted and cooled a bit
- 1/4 cup 30 g all-purpose flour
- 1 tablespoon 12.5 g sugar
- 1/2 teaspoon 2.5 mL baking powder
- 1/2 teaspoon 2.5 mL baking soda
- 1/4 teaspoon 1.5 g table salt
Stir together oats and buttermilk. Cover and refrigerate overnight.
Whisk together flour, sugar, baking powder, baking soda, and salt.
Add eggs and melted butter (add banana now if using) to oat mixture, and stir well.
Add flour mixture; stir until just blended. Batter will be very thick.
Cook using a waffle iron set to medium-high--I turned the dial to 5 and cooked it a little longer than the built-in timer said to. If you're using a banana you'll probably need to go a minute longer--I take them out when the flow of steam has slowed down significantly.
To make pancakes, heat a griddle over medium to medium-high heat and cook using 1/4 cup scoops of batter, flipping when the underside is golden brown and the top looks set around the edges.
— from orangette