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Oatmeal Buttermilk Waffles

Source of Recipe


From "The Big Book of Breakfast" by Maryana Vollstedt



List of Ingredients



• 1 cup whole-wheat flour
  
• 1 cup quick-cooking oats
  
• 1 Tbsp baking powder
  
• ½ tsp baking soda
  
• 1 Tbsp brown sugar
  
• Dash salt
  
• 2 large eggs
  
• 1½ cups buttermilk
  
• ¼ cup melted butter
  
• .
  
• Fresh Blueberry Sauce (recipe follows) or maple syrup
  






Instructions



1. Preheat waffle iron and spray lightly with nonstick spray.
   
   
2. In a large bowl, combine all the ingredients. Beat together with an electric mixer until blended.
   
   
3. Pour ¾ cup batter onto hot waffle iron. Close lid and bake until steam stops and waffles are brown and crisp. Keep waffles warm on a rack in a low oven, or serve immediately.
   
   Makes 6 (4-inch) square waffles.
   
   ............
   
   FRESH BLUEBERRY SAUCE
   
   • 3 Tbsp sugar
   • ½ cup water
   • 1 Tbsp cornstarch
   • 1 Tbsp lemon juice
   • 2 cups fresh or frozen blueberries
   
   In a medium saucepan over high heat, combine sugar, water, cornstarch and lemon juice. Whisk until blended, then add blueberries. Bring to a boil. Reduce heat to medium and cook, stirring constantly, until juice is clear and sauce is slightly thickened, about 3 minutes. Cool slightly and serve warm, or cool completely and serve at room temperature.
   
   Store in the refrigerator for up to 2 days.