| 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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