Pancakes in the Patio is a long-standing summer tradition in our family. Father’s Day usually kicks off the outdoor pancake season. Canada Day, the August Civic Holiday, and birthdays keep the tradition going straight through to Labour Day. Any time the weather is clear and there’s a reason to gather, we haul out the electric frying pans and cook up fresh pancakes with a side of bacon amidst a tangle of extension cords.
This year, things are different. The pandemic limits the number of people who can gather and makes weather forecasts unreliable. So, I figure, if the extended family isn’t flipping pancakes in the patio, why not head to the kitchen and whip up a small batch of waffles instead? Cranberry-Orange Oatmeal Waffles to be precise.
This recipe got its inspiration from muffins. If cranberry-orange isn’t your style, try wild blueberries instead of cranberries, swap lemon or lime for the orange, or replace the toasted nuts with candied bacon.
Oiling Your Waffle Iron
Use a cooking oil with a high smoke point, like canola or avocado oil. Apply a light coating with a pastry brush or an oil mister. Do no use aerosol cooking sprays. They will leave a sticky build-up.
Non-stick waffle makers need a light coating of cooking oil with the first waffle of the batch. You don’t need to grease between waffles.
Cast-iron waffle irons might need to be oiled every waffle or two. The frequency depends on the iron itself and how much fat is in the batter — the more fat in the recipe, the less oil needed on the grid.
Cleaning Your Waffle Iron
Waffles can be messy. Batter drips and overflow are inevitable. While it’s tempting to ignore a splash or two of baked-on waffle, get in the practice of cleaning the waffle iron before putting it away.
There’s no real trick, providing you don’t try to clean a hot waffle iron. Once cooled, use a soft brush or cloth to wipe crumbs from the grid plate. If necessary, wipe any spills and drips from the exterior with a damp cloth.
Built-Up Oil in the Grid
My waffle iron is non-stick, so I don’t get an oil build-up in the grid. However, some cast-iron models need occasional cleaning. If your waffle iron has removable plates, take them out, wash them by hand in warm, soapy water and let them air-dry before reinstalling them. If you can’t remove the plates, clean them in place with paper towel or cloth wrapped around a wooden skewer.
Regardless of what style of waffle iron you have, never use metal or sharp objects like a knife tip to remove stubborn baked-on batter. This can damage the surface, especially with non-stick waffle irons. If you heated and oil your waffle iron properly, sticking shouldn’t be a problem.
So, if you’re ready to waffle, here’s a recipe worthy of Father’s Day.
I am an impatient baker. Oh, I’ll tell you to get all your ducks in a row and block off enough time. Sure, these are crucial, but I’m still impatient. So, when I was craving cranberry-orange oatmeal muffins and didn’t feel like waiting, I created a version in waffle form. All the flavour, half the time. It’s times like these when impatience pays off.
Scale
Ingredients
1/2 cup walnut pieces 1/2 cup quick or rolled oats 1/2 cup all-purpose flour
teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine sea salt 1/2 teaspoon cinnamon 2 tablespoons packed brown sugar 1/2 cup chopped dried cranberries 3/4 cup buttermilk
Zest of 1 navel orange ¼ cup fresh squeezed orange juice 2 tablespoons melted unsalted butter 1 large egg, room temperature 1 teaspoon pure vanilla extract
Instructions
Heat and oil your waffle iron according to the manufacturer’s instructions. Meanwhile, toast the walnuts. See Note for toasting ideas.
In a blender of food processor, combine the oats and flour. Blend or process until the oats are powdered. In a large bowl, whisk the oat mixture, baking powder, baking soda, salt, cinnamon and brown sugar, until well blended. Add the cranberries and toasted nuts and toss to coat well with the flour mixture.
In a medium bowl, combine the buttermilk, orange zest, orange juice, butter, egg, and vanilla. Beat with a fork until well combined. Pour over the flour mixture and stir until combined, being careful not to over-mix.
Cook the waffles in the heated waffle iron, following the manufacturer’s instructions for batter quantity and timing. Serve immediately with maple syrup, and/or vanilla yogurt.
Notes
Leftover waffles can be stored in the refrigerator in an airtight container for up to a week or in the freezer for up to 2 months. To restore the waffles to their former glory (sort of) reheat by toasting them in a toaster or toaster oven, or popping them back in a hot waffle iron.
When baking, I usually toast nuts in the oven. But with waffles, it seems a wasteful method. You can toast nuts on the stovetop in a dry non-stick skillet over medium heat, or in the microwave in 30-second bursts. Be sure to slightly under-toast them, as they will continue to cook on their own for a minute or two.
