Sunday, June 12, 2011

Oatmeal Almond Belgium Waffles


Besides German Pancakes, my mom also made amazing oatmeal waffles on the weekends for as long as I can remember. Whenever I visit Montana, I can't wait to wake up that first morning and enjoy some of her homemade waffles. I'm not sure when she started adding oat flour, but I love the subtle nutty flavor it adds. Plus, my mom makes her own sour milk which provides a tangy, fluffy texture. Throughout the years, we both have experimented with her waffle recipe and enjoyed exchanging new ideas.  This recipe is very close to my mom's original recipe, though I added some unblended oats and toasted almonds.

Oatmeal Almond Belgium Waffles
adapted from Deborah Lee 

When I was in college, I didn't have a waffle maker, so I'd usually just make oatmeal pancakes.  But when I graduated, my best friend's sister gave me a Belgium waffle maker.  Decent waffle makers are almost impossible to find, so I feel very lucky that I have such a reliable one.  If you don't have a Belgium waffle maker or you'd rather make pancakes, just cut the oil in half, using 2 tablespoons instead.  


3/4 cup, plus 2 Tbsp oats
1/2 cup plain yogurt
1/2 cup milk
2 Tbsp apple cider vinegar (lemon juice will also work)
2 Tbsp brown sugar
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 egg
1/2 cup white or whole wheat pastry flour
about 2 Tbsp almonds, toasted and coarsely chopped
1/4 cup canola or vegetable oil, or melted butter

Belgium waffle maker
butter, for greasing

In a blender or food processor, blend 3/4 cup of the oats (save the 2 tablespoons for the end) until it becomes a coarse flour. 


For the sour milk, mix yogurt, milk, and vinegar together in a medium-sized bowl and let sit for about 3 minutes. Mix in oat flour. Stir in the brown sugar, baking soda, baking powder, salt and the egg, making sure the egg is mixed in thoroughly. Gently stir in the flour, nuts, 2 tablespoons oats and oil, being careful not to overmix. Let sit for 5 minutes while the waffle irons heats.  


Lightly grease the hot waffle iron with some butter. Pile on the batter and cook until the waffles are deep golden and crisp. Enjoy with maple syrup and/or peanut butter.

 
Addendum

My friend Brad suggested adding breakfast pork sausage right in with the batter in the waffle iron. We tried it, and it was rich and so, so good. Try it if you dare.

5 comments:

  1. How many servings does this produce?

    Also, how do I "Stir in the brown sugar through the egg"?
    Thanks!

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  2. Never says when to stir in baking soda and baking powder.

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    Replies
    1. Hey Alex, that just means to add all of the ingredients from the brown sugar through to the egg. That would be the brown sugar, baking soda, baking powder, salt, and the egg. Sorry for the confusion!

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    2. That makes perfect sense, now. I thought it was a fancy cooking technique. Thanks for clarifying!

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  3. This comment has been removed by the author.

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