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The whole oats remain slightly chewy in these apple-scented waffles.The spiced fruit topping can be made ahead and served at roomtemperature or reheated just before serving. For a refreshing, tangy flavor,spoon a dollop of plain yogurt over the fruit.Spiced Fruit Topping: 2 large cooking apples such as Granny Smith, peeled, cored & cut into 1/4-inch slices
Apple-Oatmeal Waffles:1 cup all-purpose flour
Prepare the topping: In a medium-size saucepan, combine all of the topping ingredients. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium and cook, stirring frequently, for 12 to 15 minutes, or until the fruit is tender but not mushy and the juices have thickened slightly. Remove the pan from the heat and keep warm,
Prepare the waffles: Preheat the oven to 200°F. Preheat a waffle iron. In a medium-size bowl, combine the flour, oats, brown sugar, baking powder, and baking soda.
In another medium-size bowl, whisk together the milk, eggs, applesauce, and butter. Add this mixture to the dry ingredients, stirring to form a smooth batter.
Lightly grease or spray the grids of the waffle iron. Follow the manufacturer's instructions, or spoon about 1/3 cup batter (amount varies with size of iron) onto the hot iron and spread it almost to the corners of the grids. Close the lid and bake for 2 to 3 minutes, or until the waffles are golden brown, their edges look dry, and they do not stick to the grids. Transfer the baked waffles to the oven, placing them directly on the rack so they will stay crisp. Repeat with the remaining batter.
Transfer the waffles to warmed serving plates and top each serving with the spiced fruit. Makes 8 to 10 waffles.
The batter for these elegant pancake's uses both finely and coarsely choppedhazelnuts, adding a rich, nutty taste and a crunchy texture. Toastingthe nuts intensifies their full flavor and nicely complements the tart freshraspberries. Serve this dish for a special-occasion breakfast or brunch.1 1/2 cups shelled hazelnuts
Preheat the oven to 350°F. Spread the hazelnuts on an ungreased baking sheet and toast for 15 minutes. Transfer the nuts to a towel. Fold the towel over the nuts and rub vigorously to remove the skins. Transfer the nuts to a cutting board. Coarsely chop half the nuts and finely chop the remaining half. Set aside to cool.
In a medium-size bowl, combine all the chopped hazelnuts, flour, baking powder, and baking soda.
In another medium-size bowl, whisk together the half-and-half, milk, eggs, butter, honey, and vanilla. Pour this mixture into the dry ingredients, stirring to form a smooth batter.
Reduce the oven temperature to 200°F. Heat a griddle or large heavy skillet over medium-high heat until hot, or until a few drops of water sizzle on the surface. Lightly grease the griddle.
For each pancake, pour about 1/4 cup batter onto the hot griddle. Cook for about 2 minutes, or until the bubbles that form begin to pop and the edges look dry. Before turning the pancakes, lift the edges to check that the undersides are golden brown. Turn the pancakes and cook for 1 to 2 minutes more, or until the undersides are golden brown. Transfer the pancakes to a baking sheet, cover loosely with foil, and keep warm in the oven. Repeat with the remaining batter.
Transfer the pancakes to warmed serving plates and top each serving with butter and sugar, then the fresh raspberries. Makes 10 to 12 pancakes.The Best of Waffles & Pancakes. Copyright © by Jane Stacey. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
Excerpted from The Best of Waffles and Pancakes by Jane Stacey
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