Overnight Gingerbread Oat Waffles
Make the waffle batter Christmas Eve, and cook up these Gingerbread Oat waffles in the morning.
Servings 8 waffles
Ingredients
- 5.5 ounces old fashioned rolled oats
- 4 ounces all-purpose flour
- 3 TBSP pure cane sugar
- 1 ½ tsp instant dry yeast
- 1 tsp kosher salt
- 1 tbsp ground ginger
- ½ tsp ground cinnamon
- 3 large eggs beaten
- 2 ounces butter melted, cooled slightly
- 1 ½ cups buttermilk room temperature
- ½ cup molasses
Instructions
Making the Oat Flour
- Toast the oats in a frying pan set over medium heat. Stir ocassionally until toasted, you should be able to start smelling them slightly. Should take about 3 minutes.
- Remove oats from heat and allow to cool.
- Add the oats to your food processor. Process until they are the same consistency of your all-purpose flour. It should take no more than 3 minutes.
Making the Batter
- In a medium or large mixing bowl, combine the all-purpose flour, the homemade oat flour, sugar, ginger, cinnamon, and kosher salt.
- In a second mixing bowl, beat the eggs. Then slowly drizzle in the melted butter as you whisk it. Add in the buttermilk and molasses, thoroughly combine. Sprinkle the yeast on top.
- Add the wet ingredients on top of the dry ingredients. Using a wooden spoon, stir to just combine. Don't over mix. Any small lumps will work their way out when you cook them.
- Cover and allow the batter to rise in the fridge overnight.
Cooking the Waffles
- Preheat your oven to 200 degrees for keeping the cooked waffles warm.
- Using a ½ cup measuring cup, scoop the batter onto the waffle iron towards the center. Close the iron and cook until brown. Adjust the amount of batter you use depending if the first waffle filled the iron or not. Using a smaller amount if overflowing or using more if the waffle didn't completely fill the iron.
- Place the finished waffle into your oven, directly on the rack. Do not stack. This will keep your waffles hot and crispy.
Notes
If you are NOT going to let the batter rise overnight, then leave the batter on the counter for an hour to double in size before using. Make sure to cover the bowl while rising.
You can also use store bought oat flour, but I find that it's cheaper to make it yourself from old fashioned oats.