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Corn Oat Waffles

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  All purpose flour 1 1⁄4 Cup (20 tbs)
  Yellow cornmeal 1 Cup (16 tbs)
  Oat bran 1⁄2 Cup (8 tbs)
  Sugar 3 Tablespoon
  Active dry yeast 1⁄4 Ounce (1 Package)
  Salt 1⁄2 Teaspoon
  Skim milk 2 Cup (32 tbs)
  Egg whites 4
  Cooking oil 1⁄4 Cup (4 tbs)
  Nonstick spray coating 1
For strawberry-apricot sauce
  Canned unpeeled apricot halves 16 Ounce, drained (1 Can)
  Sugar 2 Tablespoon
  Cornstarch 1 Tablespoon
  Apricot nectar 1 Cup (16 tbs)
  Sliced strawberries 1 Cup (16 tbs)

In a large mixing bowl combine flour, cornmeal, oat bran, sugar, yeast, and salt.
Add milk, egg whites, and cooking oil. Beat with a rotary beater or an electric mixer on medium speed about 1 minute or till thoroughly combined. Cover bowl loosely. Chill for 2 to 24 hours. Or, let stand at room temperature about 1 hour or till the mixture is bubbly and slightly thickened.
To bake, stir batter. Spray a cold waffle iron with nonstick coating. Heat waffle iron. Pour batter into waffle iron. (Check manufacturer's directions for amount of batter to use.) Close lid quickly; do not open during baking. Bake according to the manufacturer's directions. Use a fork to remove the baked waffle from the waffle iron. Keep warm. Repeat with remaining batter. Serve with Strawberry Apricot Sauce.

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