Oats and maple syrup are a natural breakfast combination. Here the syrup is stirred into the batter and used in place of sugar, and two grades of oats are used—bran and flour. The oat bran is soaked in warm milk to soften before being stirred into the batter. After the batter is stirred together, egg whites are whipped separately and then folded into the thick batter for loft and tenderness. One thing that’s crucial to the success here, even more than in other waffle recipes: Butter the waffle iron generously, as a crisp crust really makes the difference in these waffles.
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