Oaty Waffles with Maple Apple Pears

For as long as I can remember, I always had some kind of brunch at home on Sundays. Our family never really went out for brunch. It was always the comfort of home on Sundays.

From those trips to and from church as a kid, where my dad would have a bounty of bacon, eggs and toast ready for us when we got home, to today where I make anything from omelettes, pancakes, regular bacon and eggs, or like I did today, waffles.

One of my favourite toppings for waffles, or pancakes for that matter, lately has been the cool weather flavours of apples, pears and maple syrup. When you simmer them together, the pectins in the fruit release and make an almost jelly-like texture to the caramel that develops. It’s fun to swirl it as you pick it up with your fork. Like a sweet, caramel-y thread of spaghetti. It’s one of those moments you can’t help but giggle and act like a kid again.

So on your next batch of pancakes, or today’s Oaty Waffles, try this quick easy topping and play!! 🙂

Oaty Waffles with Maple Apple Pears

For the Oaty Waffles:

2-1/4 cups red fife flour (or a whole wheat flour)

1 Tbsp baking powder

1 tsp baking soda

1/2 tsp salt

1/3 cup rolled oats (the regular oats, not quick oats)

2 large eggs

2 Tbsp maple syrup

1-3/4 cups/425mL buttermilk

1/3 (80mL) cup cold pressed canola oil (or other extra virgin oil)

   In a large bowl, combine the flour, baking powder, baking soda, salt and rolled oats.

   In a medium bowl, whisk the eggs, then add the maple syrup, buttermilk, oil and whisk to combine until smooth. You don’t have to emulsify the oil within the other wet ingredients completely, as long as it is all combined together.

   Whisk the wet ingredients into the dry ingredients until just combined. The texture should be slightly thicker than a pancake batter.

   I have a four square waffle maker, so the instructions on how to prepare from here may vary from machine to machine. In mine, I preheat my waffle maker to 200C/400F, ladle on a heaping cup of prepared waffle batter, spread it with a long, flat-sided spatula and put down the lid. Bake the waffles for at least 3 minutes. I like to bake for a further 60-90 seconds beyond the 3 minutes to get an extra golden crunch to the exterior. It’s up to you. Makes 14-16 square waffles that are roughly 10cm/4″ x 10cm/4″. Serve with Maple Apple Pears or maple syrup or your favourite topping. Any leftover waffles freeze well for up to 2-3 weeks for an easy breakfast during the week. Just pop them from the freezer in the toaster like a certain brand named waffle 😉

For the Maple Apple Waffles:

1 Tbsp butter

1 apple (a firmer apple like Gala, Granny Smith or Pink Lady), cored and chopped into rough 2cm/1″ chunks

1 pear (a slightly under ripe pear works best), cored and chopped into rough 2cm/1″ chunks

1/2 cup maple syrup

2 Tbsp dark brown sugar

1 tsp cinnamon

   In a medium saucepan over medium high heat, add the butter. When the butter sizzles, add the chunks of apple and pears. Lightly toast the fruit in the butter until lightly golden in spots but not all sides (about 3-4 minutes).

   Add the maple syrup, brown sugar and cinnamon. Stir together to combine, bring to a light boil, reduce heat to medium and simmer, stirring occasionally for 5-7 minutes. Serves 2-3 hungry fruit lovers over pancakes or waffles. It’s also an amazing ice cream topping on warmer days.



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