Sunday morning, I woke up with a hankering.
A hankering for waffles.
Hearty, wheat and oat-bran filled waffles with just a hint of sweetness. Fluffy yet crispy. Hot and filling.
I used this recipe as a base, adding cinnamon, 2 percent instead of skim milk, wheat bran and more oat bran and a pinch more flour to make them less watery.
Better Than Eggo Waffles
1 cup oat bran
1/2 cup AP flour
1/2 cup wheat bran
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cup milk
3 tablespoons vegetable oil
1 egg yolk, beaten
2 egg whites
1 tsp cinnamon
2) Combine the milk, oil, and egg yolk and whites; add to the dry ingredients, stirring just until mixed well.
3) Let iron heat up and get VERY hot. If it’s not hot, it’ll stick. Trust me.
4) Pour in batter, anywhere from 1/3 cup to 1/2 cup depending on your iron. Be careful of overflow– you may want to use less milk if you want thicker batter. Cook waffles and keep warm in stove under towel. Serve with syrup and butter!
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