Hi there Beautifully Made Friends,
I’ve been so busy preparing for this past Saturday’s Ladies Brunch at my local church, that I’m finally coming up for air. Thank God for the ability to breathe again and write!
About a week ago, I had a few prayer friends over my house for breakfast and we had homemade waffles. I always thought this recipe was really good, but honestly… it’s not. IT IS GREAT, and apparently I’m not the only one who thought so.
Since several of those friends asked me for this waffle recipe, I thought I’d share it with all of you.
Uncooked rolled oats and cornmeal give these waffles an interesting texture. You won’t believe how light and crispy they are all at the same time. And of course, you must use real buttermilk! Here’s the recipe:
For 4 to 6 waffles you will need:
1 cup all purpose flour
1/4 cup white or yellow cornmeal
1 cup uncooked rolled oats
2 tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1/2 cup melted butter
1. In large bowl, stir together flour, cornmeal, oats, baking powder, baking soda and salt.
2. In separate bowl, mix together eggs and buttermilk with a fork. Pour over dry ingredients.
3. Add melted butter and stir until dry ingredients are moistened.
4 Pour some of the mixture into preheated waffle iron until about 2/3 full. Bak until golden and crisp, about 4 minutes. Repeat with remaining batter. Serve immediately.
Wrap extra waffles in plastic wrap or bags and freeze. Remove from freezer and toast for breakfast another day.
I love my waffles with fresh fruit like strawberries, peaches or blueberries, then topped with real maple syrup and fresh whipped cream. I’m thinking Saturday mornings with family and friends are the best time for waffles, how about you? And how do you like your waffles? Enjoy!