Fry
Weekday Waffles with Maple-Blueberry Butter (From Scratch!)
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6 Reviews
shellie
March 30, 2015
I like to add rolled oats (e.g., old fashioned oats, not quick-cooking) to waffles -- 1/2 to 3/4 cup would be appropriate for the volume of this recipe. Adds a nice texture and some healthy fiber. When I first saw it in a recipe I was skeptical the oats would cook through from a short stint in the waffle iron, but they do. Hat tip to Isa Chandra Moskowitz's whole wheat waffle recipe in her book Isa Does It for the inspiration.
Nancy C.
March 26, 2015
Great idea.. I do this every time I make waffles or pancakes since there are only two of us, so, lots of leftovers. It doesn't really matter what kind of waffles or pancakes, they all freeze well.
B.A.JORDAN
March 25, 2015
IF WE WOULD LIKE TO MAKE THESE "SWEET POTATO" OR "PUMPKIN" WAFFLES, HOW MUCH WOULD YOU SUGGEST ADDING TO THE MIXTURE? CANNOT WAIT TO MAKE THESE THOUGH....SOUNDS SO DELISH!!!
Nancy C.
March 30, 2015
If you look online, I think most recipes add 1/2 C of pumpkin, but you might have to slightly adjust the liquid ingredients. This sounds like a great recipe, but I never use recipes for pancakes, waffles or muffins..because once you are familiar with the necessary texture for the batter, you can mix pretty much anything together as long as it has the correct proportion of ingredients and leavening. Use any mixture of different flours, ground flax seed, oat bran, oat meal, etc Yogurt instead of buttermilk is nice too. It depends of course on how "healthy" one is trying to be... or not!
Paula W.
March 25, 2015
Looking forward to trying this. One thing my dad always did was add just a bit of cornmeal to any pancake or waffle recipe!
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