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
Ingredients
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)
Method
·
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!
