Oat And Cornmeal Waffles Food

CORNBREAD WAFFLES

Steps:

• Preheat a waffle maker to medium high heat; grease it if necessary.
• In a small bowl, mix the mascarpone with 2 tablespoons of the maple syrup, then set aside.
• In a large bowl, mix together the masa harina, cornmeal, oat flour, baking powder and kosher salt.
• In a medium bowl, whisk the egg, then whisk in the milk, melted butter, and maple syrup. Pour the wet ingredients into the dry ingredients and mix until just combined.
• Let sit undisturbed for 7 minutes. After sitting, the batter becomes very thick and unpourable.
• Scoop half of the batter onto the heated waffle maker and gently spread it into an even with a spatula. Cook until golden brown. (The resulting waffle will be golden brown and soft, but it will firm up a bit as it cools. If the waffle maker is too hot, this may prevent the inside from cooking fully).
• Serve immediately with maple mascarpone. To store leftovers, let cool fully and freeze in an airtight plastic bag; reheat in a toaster or oven. (This recipe makes 2 large waffles or 4 small; if you scale it up, place the cooked waffles in a 300F oven to keep warm while cooking the remaining waffles.)

CORN MEAL AND OAT WAFFLE MIX

Steps:

• Whisk all the ingredients in a large bowl, taking care that the baking powder is evenly distributed throughout. Spoon or pour the whole kit and caboodle into a large container and seal tightly. Store up to 3 months in a dark, cool pantry.
• NOW WHAT?
• To make 3 waffles, scoop 1 cup plus 3 tablespoons of the mix into a bowl. Whisk in 1 large egg, 1/2 cup plus 1 tablespoon milk (whole, 2%, 1%, or even fat-free), 1/2 teaspoon vanilla extract, and 2 tablespoons nut oil (walnut, hazelnut, or pecan) or 2 1/2 tablespoons melted and cooled unsalted butter. Mix well and set aside for 10 minutes while the waffle iron heats. Then make the waffles in the iron according to the manufacturer's instructions.

FAMILY-FAVORITE OATMEAL WAFFLES

Steps:

• In a large bowl, combine flour, oats, baking powder, cinnamon and salt; set aside. In a small bowl, whisk eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended. , Pour batter into a lightly greased waffle iron (amount will vary with size of waffle iron). Close lid quickly. Bake according to manufacturer's directions; do not open during baking. Use fork to remove baked waffle. Top with fresh fruit and yogurt.

OAT AND CORNMEAL WAFFLES

Steps:

• Mix dry ingredients in a large bowl.
• Beat egg and add to buttermilk.
• Add egg and buttermilk to dry ingredients and mix to incorporate.
• Add cooled melted butter and mix to incorporate.
• Do not overmix.
• Heat waffle iron, (to grease or not to grease- I usually don't) for each waffle pour about 2/3 cup of batter or 1/2 an iron full.
• Bake until well crisped.

OAT WAFFLE

Steps:

• Heat a 10-inch saute pan over medium heat. Add the oats and cook, stirring occasionally, until toasted, about 3 minutes. Cool the oats in the pan for 2 to 3 minutes. Grind the toasted oats in a food processor until the consistency of whole-wheat flour, about 3 minutes.
• Heat a waffle iron according to manufacturer's directions.
• Whisk together the toasted oat flour, all-purpose flour, sugar, baking powder, salt, and baking soda in a medium bowl. Whisk the eggs and melted butter together in another bowl, then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Rest the batter for 5 minutes. Ladle the recommended amount of waffle batter into the hot iron. Close the iron top and cook until the waffle is golden on both sides and is easily removed from the iron. Repeat with remaining batter. Serve immediately or keep warm in a preheated 200 degree F oven until ready to serve.

CORNY OATMEAL WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions and spray the inside with cooking spray.
• Mix oats, rice flour, cornmeal, and baking powder together in a bowl. Stir soy milk, eggs, and oil together in a separate bowl; add to oats mixture and stir until batter is just combined.
• Pour 1 cup batter into the preheated waffle iron and cook according to manufacturer's instructions until lightly browned, about 4 minutes. Repeat with remaining batter.

CRISPY CORNMEAL WAFFLES

Steps:

• Preheat waffle iron.
• Set oven on low to keep waffles warm after they are cooked.
• Mix the dry ingredients together.
• In another bowl, mix the all the wet ingredients together including the melted butter.
• Pour the wet into the dry and mix just until they are combined.
• Lightly spray your waffle iron with non-stick and pour about 1/2 c.
• batter for each waffle.
• Cook until browned and crisp.
• NOTE: I like to serve these with maple syrup and citrus fruit sections, along with some browned breakfast sausages.