| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | c | Flour |
| 1/2 | c | Oatmeal; (quick oats) |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 1 | ts | Cinnamon |
| 2 | lg | Eggs |
| 3 | tb | Vegetable oil |
| 1 | c | Milk |
| 2 | c | Whole strawberries; fresh or frozen, (if using frozen berries, thaw at room temperature for about 30 minutes.) |
| 1/4 | c | Sugar |
| Whipping cream; (optional) |
INSTRUCTIONS
STRAWBERRY SAUCE Stir flour, oats, sugar, salt and cinnmon in a medium bowl and set aside. In a small bowl, whisk the eggs, oil and milk. Pour into flour mixture and beat well. Set waffle iron on medium heat. Lightly brush or spray with oil. Pour 1/2 cu batter into the center of the waffle iron. Close and cook until steaming completely stops. Makes 5 6inch waffles. STRAWBERRY SAUCE: Keep out three or four whole strawberries for garnish. Mash the remaining berries. It makes about 3/4 cups mashed berries. Place in a small saucepan, add sugar, and bring to a boil. Reduce to medium heat and cook for 5 minutes. Cool slightly and serve over waffles. Garnish with strawberry halves. Top with whipped cream if desired (recipe appeared in the Consumers Powers Ruralite Magazine - April issue.) Posted to Bakery-Shoppe Digest by Billy <bakerb@proaxis.com> on Apr 10, 1998
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