Eggless Waffles

Photo: flickr user neoliminal

Ingredients

cup Rolled oats (old fashioned)

cup Unprocessed bran (AKA miller's bran)

1 cup All purpose flour

teaspoon Salt

1 teaspoon Baking powder

teaspoon Baking soda

teaspoon Nutmeg

1 tablespoon Corn syrup

1 tablespoon (heaping) applesauce or grated apple

1 cup Buttermilk (without fat)

2 tablespoons Butter Buds (liquid)

Preparation

Hi, all! Here is a recipe for waffles we have made for years. They always come out light and crispy (at least for us). There is not added fat in the recipe, but my teflon waffle iron is 17 years old and requires a light spray with Pam before baking. (I spray it when the iron is hot just before baking or the Pam burns...Someone told me this is dangerous, so I am not suggesting you live dangerously also.)

Mix all the dry ingredients. Add the Buttermilk and ButterBuds. Stir a few turns. Add enough water to thin the batter to the consistency of heavy cream. Let batter rest for 5 minutes and it will absorb a lot of liquid and thicken. Thin again with water to heavy cream consistency. (This is a lot thinner than any waffle recipe I have ever seen where you fold in egg whites, etc.) Bake in Pam sprayed hot iron until steam stops. Peak! If the waffles start to pull apart bake another couple of minutes.

Tip: Fat free waffles come out crisp, but are apt to get soggy when you add syrup. I heat my plates in the oven and drizzle hot syrup on the plate.

Then I put the waffle on top. We also love them with yogurt and fruit.

This same recipe makes good griddle cakes, but don't thin the batter as much. I like to add sliced bananas to the unbaked side or griddle cakes before turning them. Nancy