Oat and Whole-Wheat Waffles with Mango Sauce
Using nonfat buttermilk and egg whites will eliminate a substantial amount of the fat usually found in this classic breakfast fare.
Martha Stewart Living, May 1997
- 3/4 cup rolled oats
- 1 cup plus 2 tablespoons whole-wheat flour
- 1 cup plus 2 tablespoons cake flour, (not self-rising)
- 3 tablespoons instant nonfat dry milk
- 1/4 cup sugar
- 3/4 teaspoon salt
- 1 1/2 tablespoons baking powder
- 1 1/2 teaspoons baking soda
- 1 large whole egg
- 2 large egg whites
- 2 1/4 cups nonfat buttermilk
- 3 tablespoons unsalted butter, melted
- Mango Sauce
- 1 1/2 pints assorted fresh fruit, such as raspberries, blueberries, boysenberries, and peaches
- Vegetable-oil cooking spray
- Preheat a waffle iron. Place oats in the bowl of a food processor, and process until coarsely ground, about 30 seconds. Transfer to a medium bowl, and whisk in whole-wheat flour, cake flour, dry milk, sugar, salt, baking powder, and baking soda.
- In another medium bowl, whisk together egg, egg whites, and buttermilk. Pour into the dry ingredients, add melted butter, and whisk together until thoroughly combined.
- Spray waffle iron with cooking spray. Quickly pour about 1 1/2 cups batter onto center of grid. Use a rubber spatula to spread the batter evenly out to the edges. Bake waffles until golden brown, about 5 minutes. Transfer to a warm oven. Repeat until all batter is used.
- Cut waffles into squares; serve two per person topped with mango sauce and fruit.
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