A couple of years ago, my mom got a waffle iron on sale somewhere. We were at home at some point and she made waffles in her new appliance – I immediately requested one. Not long after, this magnificent piece of baking machinery arrived (ours looks like the one in the photo here). And, except for my 6-month stint on South Beach, we’ve eaten waffles roughly once a week since.
PWMA (Post-Waffle-Maker-Arrival, because yes, you really can divide your life into pre-and-post waffle-maker adoration), one of our longstanding traditions on Sunday morning is, after a bit of a lie-in, to wake up, take the dog out, get some coffee going, and set to making our favorite breakfast: oatmeal waffles. Well, breakfast is actually my department, and while I do occasionally take special requests under consideration, this is my go-to fill-us-up breakfast. It’s super easy and pretty versatile – you can put stuff on top (apples cooked in a skillet with a bit of brown sugar, cinnamon, and pecans is a current favorite) or not. Equally lick-your-plate good. That’s also the maple syrup, I suppose, but nevertheless: them’s good ‘eatin. Murphy’s Law says you’ll be an early riser, Littlest Brooks-Livingston. It’ll be cool to have a cooking partner – I sure hope you’ll like waffles.
Want the recipe for yourself, dear readers?
- 1-1/2 cups all purpose flour
- 1 cup quick-cooking oats
- 1 T. baking powder
- 1/2 t. cinnamon
- 1/4 t. salt (optional)
- 2 eggs, lightly beaten
- 1-1/2 cups milk
- 6 T. butter, melted (and cooled slightly)
- 2 T. brown sugar
- In a large bowl, combine the flour, oats, baking powder, cinnamon and salt; set aside. In a smaller bowl, whisk the eggs, milk, butter, and brown sugar. You want the butter to still be liquid, but not so hot that it cooks the eggs. Gross. Add the liquid mixture to the dry mixture. Stir with wire whisk until blended.
- Pour batter onto a lightly greased waffle iron. Close lid; do not open during baking, even though you see chimneys of steam rising from the waffle maker. That’s good. We cook ours for 4 minutes because ours is a thick Belgian-style waffle maker. You might need to experiment with yours to see what the best cook time is.
- Remove waffle from waffle maker and put into 200-degree oven to stay hot & crisp while you cook the others.
- Top with fresh fruit, yogurt, maple syrup, whatever you like. Good stuff.
For us, this makes 3 big Belgian waffles (not for big Belgians, necessarily – they are Belgian-style waffles, and they’re big, 7″ round). We can’t ever eat more than one.
No need to thank us.
You’re quite welcome.
Now go, make some. Eat. Be full. You will heart oatmeal waffles too, I betcha.
Image credit: the waffle-maker we love.