Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes (+ reheating)
Makes: 4 servings
1 1/2 cups (375 mL) all-purpose flour
1 1/2 cups (375 mL) Quaker® Regular Instant Oatmeal
1/4 cup (60 mL) cornstarch
2 tbsp (30 mL) granulated sugar
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) baking soda
1 3/4 cups (425 mL) milk
1/2 cup (125 mL) melted butter
1 cup (250 mL) fresh blueberries, raspberries or strawberries
2 tbsp (30 mL) maple syrup
In bowl, whisk together flour, oatmeal, cornstarch, sugar, baking powder, baking soda and salt. In separate bowl, whisk together milk, eggs and melted butter; whisk into flour mixture until smooth.
Heat and grease waffle iron. Cook waffles, using scant cupful of batter at a time, according to manufacturer’s instructions. Let cool completely on rack.
Stack waffles between pieces of parchment paper; freeze in resealable plastic bag or airtight container for up to 2 weeks.
To reheat: Toast frozen waffles in toaster until golden and heated through. Serve with berries and maple syrup.
Tip: Add cinnamon to batter for cinnamon waffles.
Tip: Serve with sliced bananas, chocolate sauce and whipped cream for a slightly decadent dessert.
Tip: Substitute Quaker® Quick Cook Steel Cut Oats for Quaker® Regular Instant Oatmeal.