Weekend Breakfast: Oat and Cornmeal Waffles

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My friend Kris bought me a bottle of Bourbon Maple Syrup and we were just dying to try it over the long weekend. I love maple syrup but the addition of Bourbon is just genius! And believe me, it is not just for grown up tastes – kids will love it too!

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To get the full effect of the Bourbon deliciousness, no fruit or powdered sugar on these waffles and we took a ‘P’ for pass on the butter too! Totally naked with only the lip-smacking Bourbon Maple Syrup (the waffles I mean). The sunny side up eggs on the side are a must though.

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The syrup and the easy peasy waffle recipe was reason enough to dig up my old waffle iron. Yes, it lives in storage in the depths of my basement.

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The cornmeal gives these waffles a surprising crunch (which I love) and you won’t even notice the healthy addition of the oats once they are cooked up. I love making pancakes, biscuits and waffles using buttermilk – always gives them a nice zip!

Oat and Corn Waffles

  • 1 egg
  • 2 3/4 cup buttermilk
  • 1 tsp vanilla, optional
  • 1 1/2 cup flour, or half all purpose and half pastry flour for a lighter consistency
  • 2/3 cup cornmeal
  • 2/3 cup rolled or quick cook oats
  • 1/4 tsp salt
  • 4 Tbsp brown sugar
  • 1 1/2 tsp baking soda
  • 1/3 cup butter, melted

In a small bowl, mix the egg, buttermilk and vanilla. In a large bowl, combine all the dry ingredients and stir through with a whisk.

Pour the wet ingredients over the dry ingredients and mix together to moisten the flour. Add the melted butter and stir through. Don’t over mix. There will be a few small lumps but that’s ok.

Heat your waffle iron – I heated mine to the highest setting. I don’t need to grease mine but some do require a bit of fat to release the waffles when they are cooked. Spoon enough batter onto the iron for one waffle and close the lid (Don’t push down on the lid).

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Once cooked through and nicely browned on both sides, transfer your waffles to a cooling rack so the bottoms stay crisp and place in an oven set at 175°F so they stay warm as you use up the remaining batter.

Makes 8 waffles

NOTE: This is a pretty adaptable recipe. Add blueberries or a handful of diced apples if you are craving something sweet. The waffles also freeze very well. Package them individually in zip-lock baggies and freeze. Pop them into the toaster and they’ll be ready before you know it. Also, when the waffles are at room temperature, quarter them and dip the fat ends into a bit of melted chocolate. Once the chocolate is set, serve with ice cream or in a sundae!

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5 Comments

  1. Val, you should try the Belgium waffle recipe from King Arthur Flour. It has made a big difference especially for me as my stomach can’t stand any kind of waffle before except this one made with yeast.

    • Haha…yes, of course! Thanks again for the awesome (and edible) gift. Those are the best kind!

  2. Nice recipe, I’ve never tried making oat & corn waffles before.

    • It’s really very easy. Please give them a try! Thanks for visiting and please subscribe if you have not already done so.

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