With the summer winding down, I'm getting very excited about some great fall food. This week I made one of my favorites: apples and sausage over waffles.
You can find my recipe for apples and sausage in my October 2011 post, but I have the most wonderful recipe for whole-grain waffles. I like putting the apples and sausage over these waffles because the density of the whole grain, while not overbearing, suits the heavier topping. I cut this recipe out of a magazine several years ago (probably Southern Living but I can't remember for sure), and I've modified it a bit.
Oat and Honey Waffles
1 cup uncooked regular rolled oats
1 1/2 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 large eggs, split
1 1/2 cups milk
4 Tbsp melted butter
2-3 Tbsp honey
1-2 Tbsp sorghum molasses
pinch of cream of tartar
Preheat the oven to 350 F. Toast the oats for 10 minutes (stirring halfway through). Allow the oats to cool, and then place them in a food processor. Pulse the food processor until the oats are roughly ground. Mix the flour, baking powder, salt, and oats in a large bowl. Beat the egg whites and cream of tartar on high until soft peaks have formed. Whisk the milk, butter, honey, molasses, and egg yolks until well blended. Add these to the dry ingredients. Lightly fold the egg white mixture into the batter. Preheat and follow standard instructions for the use of your waffle iron.
When the waffles are finished, serve them with a heaping spoonful of apples and sausage, drizzle with maple syrup if desired.
I'd love to hear about your favorite fall foods. Please tell me about them in the comments or post a link to the recipes.
You can find my recipe for apples and sausage in my October 2011 post, but I have the most wonderful recipe for whole-grain waffles. I like putting the apples and sausage over these waffles because the density of the whole grain, while not overbearing, suits the heavier topping. I cut this recipe out of a magazine several years ago (probably Southern Living but I can't remember for sure), and I've modified it a bit.
Oat and Honey Waffles
1 cup uncooked regular rolled oats
1 1/2 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 large eggs, split
1 1/2 cups milk
4 Tbsp melted butter
2-3 Tbsp honey
1-2 Tbsp sorghum molasses
pinch of cream of tartar
Preheat the oven to 350 F. Toast the oats for 10 minutes (stirring halfway through). Allow the oats to cool, and then place them in a food processor. Pulse the food processor until the oats are roughly ground. Mix the flour, baking powder, salt, and oats in a large bowl. Beat the egg whites and cream of tartar on high until soft peaks have formed. Whisk the milk, butter, honey, molasses, and egg yolks until well blended. Add these to the dry ingredients. Lightly fold the egg white mixture into the batter. Preheat and follow standard instructions for the use of your waffle iron.
When the waffles are finished, serve them with a heaping spoonful of apples and sausage, drizzle with maple syrup if desired.
I'd love to hear about your favorite fall foods. Please tell me about them in the comments or post a link to the recipes.
Photos by Jenn Ballard
