Oat Waffle
Filed under
Breads
Recipe courtesy Alton Brown, 2010. Makes 4 to 6 (8-inch round) waffles.
Ingredients
- 5 1/2 oz Rolled oats, old fashioned
- 4 oz Flour, all-purpose
- 3 tbsp Sugar
- 1 tsp Baking powder
- 1 tsp Kosher salt
- 1/2 tsp Baking soda
- 3 Egg, large, beaten
- 2 oz Butter, unsalted, melted and slightly cooled
- 16 oz Buttermilk, room temperature
Directions
- Toast the oats in a 10-inch saute pan over medium heat, stirring occasionally, about 3 minutes. Cool 2 to 3 minutes, then grind in a food processor to the consistency of whole-wheat flour, about 3 minutes.
- Heat a waffle iron.
- Whisk the oat flour, flour, sugar, baking powder, salt and baking soda. Whisk the eggs and butter, then add the buttermilk. Stir the wet into the dry until combined and rest 5 minutes.
- Ladle batter into the hot iron and cook until golden on both sides and easily removed. Serve right away or keep warm in a 200 degree F oven.