Saturday, October 10, 2009

Banana-oatmeal Waffles

I absolutely love these waffles. I suggest you serve them with butter and powdered sugar. Syrup is a bit too sweet for these. This recipe is out of my "Complete Outdoor Living Cookbook" by Williams and Sonoma.

1C All-Purpose Flour
1C Quick cook rolled oats or multigrain cereal (crushed)
2T Brown Sugar - firmly packed
1T Baking Powder
1/2t Baking Soda
1/2t Ground Cinnamon
Pinch of Ground Allspice
Pinch of Ground Nutmeg
1/2t salt (I left this out and it worked fine)
1C Sour Cream
1/2C Milk
2 Eggs
4T Unsalted Butter, melted
2 Ripe bananas - peeled and sliced.

1. Preheat the waffle iron according to the manufacturer's directions.
2. In a large bowl, stir together the flour, oats or cereal, brown sugar, baking powder, baking soda, cinnamon, allspice, nutmeg and salt.
3. In a large measuring picture (I used my blender for this part), combine the sour cream, milk, eggs, and melted butter and whisk with a fork until well blended. Add the sliced bananas and mash them in well. (An old fashioned potato masher works well.) Don't worry if the mixture is still a little lumpy. Add the egg misture ot the flour mixture and mix with a fork or a whisk until a smooth batter forms.
4. Using a paper towel or pastry brush, lightly grease the waffle iron iwth vegetable oil. Flooing the manufacturer's directions, ladle in enough batter for 1 waffle (usually 1/2C), spreading it around evenly as soon as you finish pouring it. Close the waffle iron and cook until it opens easily and the waffle is golden brown on the outside and cooked through inside. Transfer to a platter an dkeep warm while you cook the remaining waffles, regreasing the waffle iron as necessary. Serve Hot.

Makes about 7 waffles. Per Waffle: Calories 344, Protein 8g, Carbohydrates 38g, total fat 19g, saturated fat 10g (you can cut this down by using low fat sour cream, and skim milk or soy milk), cholesterol 95mg, sodium 512mg, dietary fiber 2g.

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