Whole Wheat and Oats Waffles

Whole Wheat and Oats Waffles

½ cup flour

¾ cup whole wheat flour

½ cup quick-cooking oats

1 Tb. baking powder

½ tsp. salt

1 Tb. sugar

1-1/2 cups milk

2 Tb. vegetable oil

1 egg

Mix all dry ingredients together. Beat egg. Add milk, oil, and egg to dry ingredients and blend with whisk. Let batter sit for about 2 minutes. Bake in waffle iron. They may take a bit longer to cook than regular waffles.

Eliza's notes: I don't have quick-cooking or instant oatmeal, so I just put the rolled oats in the blender and turned them into a powder. I think that actually might work better with children since the children then ate the waffles and didn't complain about "inclusions." I didn't notice any difference in baking time. Also, if you are baking waffles in a Belgian-style waffle iron, you might want to adjust the liquid so that the batter is thicker. At our altitude, the waffles tend to turn out better with a little bit less liquid--about 1/4 cup less for every cup of liquid. But, at the same time, you need to remember that whole wheat flour and oats absorb more liquid than plain white flour, so as you let the batter sit, it will get slightly thicker.