Early on Saturday mornings… typically I will leisurely catch up on my recorded cooking programs while drinking the coffee required for all of that carpe diem stuff. Today was a little different in that I only watched part of one show. I love Alton Brown’s “Good Eats” and this particular episode was all about “Oats”. One of the featured recipes was for “Waffles” using…you guessed it, “Oats”. I don’t make waffles near enough to please my husband and I love oats, so I had to copy his recipe and tinker a bit. The result is what you see below and I think makes excellent oooaaahfffles.
Maple Pecan Oat Waffles
2 ¼ c buttermilk (room temperature)6 oz. old fashioned oats, by weight (toasted)
3 oz. chopped pecans, by weight (toasted)
5 oz. all-purpose flour, by weight
2 t baking powder
1 t baking soda
¾ t salt
¼ c maple syrup
2 oz. melted unsalted butter (cooled)
· Reserve 2 T toasted oats and 2 T toasted pecans and add remaining to a food processor.
· Process together until it resembles the texture of flour. Add all-purpose flour baking powder, baking soda and salt to oat pecan mixture and process until combined.
· In a large bowl add eggs and slightly beat, add buttermilk, maple syrup and melted butter stirring until mixed.
· Add dry ingredient mixture in thirds stirring after each and until well combined. Add reserved pecans and oats to batter and stir until combined.
· Let batter rest while preheating waffle iron. Follow manufacturer’s instructions about the operation of your waffle iron.
· When preheated, ladle amount to cover surface of waffle iron without overflowing.
· Cook until golden brown. Continue until all batter is used… keeping waffles warm in oven until all cooked and ready to serve.
Tip: oats and pecans can be toasted on the stovetop separately in a dry pan continuously stirring for 3 minutes or in an oven.
Serving suggestion: heat syrup and additional pecans together and pour over waffles…enjoy!