Everything’s easier when your oven works. I realize than an oven isn’t essential to waffle making, but I just feel better in general, knowing that my oven is functioning properly.
Two nights ago I was sitting in the living room when I heard a noise coming from the kitchen. It was not a familiar noise. I turned towards the source and instead of the kitchen being dark like it should have been, there was an orange glow. I sent Dad to investigate and what he found was a broken oven element, arcing and sending off sparks. It thankfully died out on its own, but when it did, it took the power of my oven with it. This meant that on a Saturday morning I had to trek into town to find an oven element supplier, preferably a knowledgeable one.
The first store that I went into did sell oven elements but not the right ones. The salesperson I spoke with told me I would have no problem with a particular element and handed it over for me to be on my merry way. I was glad to have asked for a second opinion, because the second, more informed salesperson told me that the element I was holding in my hand at the cash register, would not work in my oven and they didn’t carry the one that would. Onward to a second store. Luckily they had what I needed and I returned home and had Dad install it for me.
A fixed oven meant my waffles this morning could be kept toasty warm while I completed the entire batch and I could breathe a sigh of relief, knowing that if I had an urge to bake a banana upside down cake at 3am, my oven would be there waiting.
Banana Oatmeal Waffles (From Dorie Greenspan’s Waffles From Morning to )
4 T unsalted butter
1 cup old fashioned oats, (not instant)
1 cup all purpose flour
1 T double acting baking powder
½ tsp baking soda
¼ tsp ground cinnamon
Pinch of freshly grated nutmeg
3 T firmly packed brown sugar, dark or light
1 ½ cups buttermilk
2 large eggs
2 medium size ripe bananas, thinly sliced crosswise
Maple syrup or honey for topping
Preheat your waffle iron. If you want to hold the finished waffles until serving time, preheat your oven to 200F.
Melt the butter; reserve. In a large bowl, whisk together the oats, flour, baking powder, baking soda, spices and brown sugar. In another bowl, beat together the buttermilk and eggs with the whisk until well blended. Pour the liquid ingredients over the dry ingredients and whisk until just combined. Mix in the banana slices and melted butter.
Lightly butter or spray the grids of your iron, if needed. Brush or spray the grids again only if subsequent waffles stick.
Spoon out a full ½ to 2/3 cup of batter (or a little more than the amount recommended by your waffler’s manufacturer) onto the grids. This batter is thick and lumpy, so push and spread it to the edge of the grids with a metal spatula or wooden spoon. Close the lid and bake until golden and crisp. (It may need a little longer than other waffles because the batter is thick.) Serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you make the rest of the batch. Stir the batter between waffles to redistribute the banana slices.
Makes about five 6 ½ inch round waffles.