They were delish and even better toasted this morning. it's a very basic BHG recipe, with tweaks. I actually blended the oatmeal in my blender, then put all the other ingredients into it and blended it up. It poured nicely from the blender to the waffle maker.
Waffles Better Homes and Gardens
Makes: 12 to 16 servings
Serving size: 1 plain or buttermilk waffle variation
Yield: Makes 12 to 16 (4-inch) waffles
Prep: 10 mins
Bake: per waffle baker directions
Ingredients
1 3/4 cups(I used 1 1/4-1 1/2 cups all-purpose flour--I needed to add a bit of flour at the end of blending for a thicker batter, so more like 1 1/2)
1/2 cup oatmeal, ground in blender(my addition)
2 tablespoons sugar (I used brown sugar)
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1 3/4 cups milk(I used 1 1/2 c milk and 1/2 c sour cream and followed the buttermilk version below)
1/2 cup cooking oil or butter, melted(I used a bit of both and decreased to 1/4 cup because of the sour cream in the milk)
1 teaspoon vanilla
Directions
1. In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
2. In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
3. Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle baker (use a regular or Belgian waffle baker)(sprinkle a few sliced almonds over batter, my addition). Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm. (I ate mine with some just made mixed fruit jam and Redi Whip, yum)
4. Makes 12 to 16 (4-inch) waffles
From the Test Kitchen
Variation Buttermilk Waffles
repare as above, except reduce baking powder to 1 teaspoon and add 1/2 teaspoon baking soda. Substitute 2 cups buttermilk or sour milk for the milk.
http://www.bhg.com/recipe/pancakes-waffles/waffles/
Waffles Better Homes and Gardens
Makes: 12 to 16 servings
Serving size: 1 plain or buttermilk waffle variation
Yield: Makes 12 to 16 (4-inch) waffles
Prep: 10 mins
Bake: per waffle baker directions
Ingredients
1 3/4 cups(I used 1 1/4-1 1/2 cups all-purpose flour--I needed to add a bit of flour at the end of blending for a thicker batter, so more like 1 1/2)
1/2 cup oatmeal, ground in blender(my addition)
2 tablespoons sugar (I used brown sugar)
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1 3/4 cups milk(I used 1 1/2 c milk and 1/2 c sour cream and followed the buttermilk version below)
1/2 cup cooking oil or butter, melted(I used a bit of both and decreased to 1/4 cup because of the sour cream in the milk)
1 teaspoon vanilla
Directions
1. In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
2. In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
3. Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle baker (use a regular or Belgian waffle baker)(sprinkle a few sliced almonds over batter, my addition). Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm. (I ate mine with some just made mixed fruit jam and Redi Whip, yum)
4. Makes 12 to 16 (4-inch) waffles
From the Test Kitchen
Variation Buttermilk Waffles
repare as above, except reduce baking powder to 1 teaspoon and add 1/2 teaspoon baking soda. Substitute 2 cups buttermilk or sour milk for the milk.http://www.bhg.com/recipe/pancakes-waffles/waffles/