Bob's Red Mill Oatmeal Pancakes

Breakfast for today was oatmeal waffles from this recipe.

Nutmeg Waffles

The waffles were really light and tasty.

Orange Buttermilk Waffles

I made these today for breakfast in honor of Our Lady of Altagracias

Oatmeal Waffles

I saw this recipe at http://www.allrecipes.com/ the only change I made was to add 1/4 c sugar.

Gingerbread Waffles

We tried these waffles today, they were great. The waffles were light, fluffy and had mild flavor. I will try these again.

Makeover Multigrain Waffles

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1 cup cornmeal
1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3 eggs
4 egg whites
3 cups buttermilk
1/2 cup unsweetened applesauce
3 tablespoons canola oil
2 tablespoons butter, melted
Butter and maple syrup, optional
Directions:
In a large bowl, combine the first seven ingredients. In another bowl, whisk the eggs, egg whites, buttermilk, applesauce, oil and butter; whisk into dry ingredients just until blended.
Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with butter and syrup if desired

Light & Crispy Belgian Waffles

This recipe was in the June 2008 email newsletter. I have been wanting to try this recipe since then, yesterday I finally did. What an excellent recipe. We all loved the flavor of these Belgian waffles. Some of the best I have had.

1 1/4 cups all-purpose flour
1 cup Rice Krispies
3/4 cup cornstarch
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon table salt
2 large eggs, separated
1 1/2 cups milk
1 teaspoon vanilla extract
1/2 cup vegetable oil
Preheat traditional waffle iron to medium. Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in large bowl. Whisk egg yolks, milk, vanilla, and oil together in medium bowl.
With electric mixer or balloon whisk, beat egg whites in bowl to soft peaks. Pour milk mixture over dry ingredients and whisk until combined. Whisk in beaten whites until just combined. Do not overmix; a few streaks of whites should be visible.
Pour 2/3 cup batter (see note above) into center of preheated waffle iron and use back of dinner spoon to spread batter toward outer edges (batter should reach about 1/2 inch from edges of iron before closing lid). Close lid and cook until deep golden brown, 3 to 4 minutes. Serve immediately.