Modified Oat Classic Waffles

Modified Oat Classic Waffles

Adapted recipe from: http://allrecipes.com/recipe/20513/classic-waffles/

INGREDIENTS

2 cups oat flour (I measured 2 cups of quick oats and grind them to powder form; do not sieve)

1 teaspoon salt 

3 teaspoons of baking powder 

2 tablespoons white sugar (I used 2 tbspoons mountain height brown sugar) 

2 eggs 

1 1/2 cup warm milk (30-40g Anlene milk powder + luke warm water)

1/3 cup butter, melted (I used 6 tablespoons of vegetable oil: coconut oil/olive oil)

1 teaspoon vanilla extract
8 tablespoons of quick oat (added last) 

STEPS

1. In a large bowl, mix together flour, salt, baking powder and sugar. Set aside. 
2. In a separate bowl (I used large cup), beat the eggs. 
3. Stir in the milk, butter and vanilla. 
4. Pour all liquid mixture into the flour mixture, beat until blended (DO NOT over mix the batter. It is OKAY to have lumps). 
5. The batter will look a little runny and watery now. So, you may add 8 tablespoons of quick oat (no grind) for the chewy texture. It will make the batter becomes thicker. It will go thicker as you leave it on its own.
6. Preheat the waffle maker (my Takada waffle maker needs only less than 1 minute to get heated up). 
7. Pour 5 to 6 tablespoons of waffle batter into the Takada waffle maker. 
8. Cook until golden and crisp. 
9. Serve hot immediately with your favourite spread: I love peanut butter, nutella chocolate and butter. 

NOTES:

• Serve on cooling rack instead of plate to avoid the bottom from getting moist due to water vapour. 
• Do not over mix the batter to avoid waffles from turning stiff. 
• Extra cooked waffles can be left to cool on cooling rack till completely cooled down. Then, place them in a container to be stored in the freezer. Toast it when you want to serve it. I am not sure about the lifespan but do finish it within a week time to be safe. 

So, this is a modified waffle version from the classic waffle recipe. I have not tasted it yet because they are in the freezer. I made them in advanced to be eaten in later days. This recipe yields 4 big and thick Takada waffles. 

Last one - always looking tiny

Here they are - chilling on the cooling rack