Waffle batter differs from pancake batter in that it tends to contain more sugar than pancakes. That's what helps give waffles that wonderful crisp finish with a tender interior. To adapt this recipe, I'd suggest decreasing the oats by a cup, and the next morning, adding a cup of all-purpose flour along with the remainder of next-day ingredients. Also, You might increase the sugar to 3 tablespoons from 2. Bon appétit!
Actually waffled (hmm is that a word?) these pancakes with these changes: additional 1/2 cup AP flour 1/4 cp corn starch and 1/4 tsp baking powder. I added about 2 Tbsp extra buttermilk since my AP flour was sorta dry. Instead of making 1 whole waffle ( I have a large square waffle iron) I dropped spatula scoops onto the 4 waffle sections to make 4 small waffles at a time! They turned out super delicious! Lovely texture from the oatmeal and very crisp! A fab recipe to be sure!
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1/4 cp corn starch and 1/4 tsp baking powder. I added about 2 Tbsp extra buttermilk since my AP flour was sorta dry. Instead of making 1 whole waffle ( I have a large square waffle iron) I dropped spatula scoops onto the 4 waffle sections to make 4 small waffles at a time! They turned out super delicious! Lovely texture from the oatmeal and very crisp! A fab recipe to be sure!