| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Passive Time | 5 minutes |
| Servings |
waffles
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Ingredients
- 11 ounces oats ground
- 8 ounces Flour
- 6 Tablespoons sugar
- 6 Tablespoons E-Z Gel
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 cups buttermilk room temperature
- 6 ounces unsalted butter melted
- 1 teaspoon vanilla
- 4 eggs
Ingredients
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Instructions
- Combine dry ingredients in a large bowl. Whisk together buttermilk, eggs, butter and vanilla. Add wet ingredients to dry and stir to combine. You just want to bring these together, so be careful not to over mix. It'll be lumpy and that's a good thing.
- Cook according to your waffle iron's instructions. I use a Belgium waffle maker so I get two thick waffles at about 1/4 cup of batter each per batch. Eat warm with fruit, jam or syrup (Cornaby's Raspberry Syrup is really good. Apple Syrup is really good, and plain old maple syrup is smashing). Alternatively package waffles into layers in a freezer bag and freeze flat. To reheat toast in a toaster for 3-4 minutes until warm and crisp all the way through.
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