These waffles begin the night before – so, breakfast takes much less effort! Quick cooking
oats create a tender waffle, old fashioned oats result in a more substantial, chewy
- 2 cups buttermilk
- ¼ cup orange juice
- 1 small apple, peeled, cored, shredded
- 2/3 cup quick-cooking rolled oats
- 1 egg
- 2 tablespoons packed light brown sugar
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 tablespoons melted butter, plus more for cooking
- allspiced-apple butter (see recipe)
- whipped cream
- Combine the buttermilk, orange juice, shredded apple, and oats.
- Mix well, cover, and refrigerate overnight.
- Combine flours, baking soda, and salt. Cover and set aside.
- When ready to prepare waffles, in a large bowl, beat the egg and sugar well.
- Mix in the flour mixture and soaked oats. Stir in the melted butter. The batter should be a bit lumpy.
- Preheat waffle iron. Butter the grill and cook ½-cup batter at a time until no more steam escapes from the iron and the waffle is golden on both sides, about 5 minutes.
- Serve immediately with the allspiced-apple butter (see recipe) and whipped cream – or maple syrup – or stewed apples (see recipe).