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
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
Champlain Orchards apple butter
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 apple butter and whipped cream – or maple syrup – or stewed apples.