Recipe: Crunchy Oatmeal Waffles With Honey-Orange Ricotta Topping

CRUNCHY OATMEAL WAFFLES WITH HONEY-ORANGE RICOTTA TOPPING

WAFFLES:
1 cup boiling water
3/4 cup old-fashioned or quick oatmeal, uncooked
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons vegetable oil
2 tablespoons granulated sugar
1 egg
1 egg white
1 1/4 cups buttermilk

HONEY-ORANGE RICOTTA TOPPING:
1 cup part-skim ricotta cheese
2 tablespoons orange juice
2 tablespoons honey
1 teaspoon grated orange peel (orange part only)

Heat a waffle iron with nonstick grids. If using a regular waffle iron, coat lightly with nonstick cooking spray.

To make waffles:
In a medium bowl, pour the boiling water over the oats.

Stir to combine and set aside for 3 minutes. In a large bowl, whisk together the flour, baking powder, baking soda and salt.

Whisk the oil and sugar into the oatmeal mixture. Add the egg and egg white and whisk until blended. Whisk in the buttermilk. Add the oatmeal mixture to the flour mixture and stir just until blended.

For 8-inch waffles, ladle about 1 cup of batter into the waffle iron. (Adjust the amount of batter for other sizes.) Bake according to the machine's instructions.

Serve the waffles hot, with maple syrup or Honey-Orange Ricotta Topping.

To make topping:
Combine ricotta, orange juice, honey and orange peel in a small bowl and blend until smooth. Use immediately or cover and refrigerate up to 2 days.

Makes 4 waffles, 1 cup topping
Source: Calvin Y. Konno, 2000