Toasted Oatmeal Waffles
Makes 9 standard-size waffles
Note: If you're watching your weight -- or planning to add butter at the table -- you can reduce the amount of butter in the batter.
6 tablespoons unsalted butter, divided
1 cup quick-cooking rolled oats
1 3/4 cups water
2 tablespoons packed brown sugar
1 cup buttermilk
1 cup all-purpose flour
1 3/4 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon baking soda
2 large eggs, beaten
1. In a large saucepan over medium heat, melt 1 tablespoon butter. Add oatmeal; cook, stirring frequently for 8 to 10 minutes, or until browned with a deeply rich, toasty fragrance.
2. Off heat, carefully pour in water; mixture will steam and sputter. Bring mixture to a boil over high heat; lower heat and simmer, stirring occasionally, until water is absorbed and oatmeal is thick and creamy, about 3 minutes. Transfer to a bowl; stir in remaining butter and brown sugar, mixing well. Stir in buttermilk. Set aside to cool for 10 minutes.
3. Preheat your waffle iron.
4. Whisk together flour, baking powder, salt, cinnamon and baking soda.
5. Whisk beaten eggs into the oatmeal mixture. Pour oatmeal mixture into dry ingredients; fold gently with a rubber spatula just until batter is evenly moistened.
6. Pour a generous 1/2-cup batter into the center of the waffle iron. Use the spatula to spread the batter to about 1/2-inch from the edge. Close lid; bake the waffle to desired doneness. Repeat with remaining batter.
-- Dawn Yanagihara, "Waffles: Sweet, Savory, Simple" (Chronicle Books, $16.95, 108 pages)