Oat waffle with raspberry jam
Ingredients for oat waffle with raspberry jam
2 and a quarter of self-raising flour
Half a cup of instant oat flakes
⅓ cup of custard sugar
2 and 1/3 cup of milk
160g butter, melted and cooled
2 teaspoons of vanilla extract
½ cup of yogurt, for serving
- Raspberry jam ingredients
1 vanilla bean pod, split
1 and 1/3 cup custard sugar
500g of fresh berries
How to prepare
Prep the oven at 150 C, put the cooling net on a large tray and put it in the oven.
Heat the waffle maker following the instructions.
Mix the flour, oats, and sugar in a bowl. Make a hole in the middle.
Whisk eggs, milk, butter and vanilla in a large pitcher.
Gradually add the egg mixture to the flour mixture. Blend them until the mixture is smooth and homogeneous.
Pour ⅓ cup dough into the waffle maker. And close the cover. Cook for 1 minute 30 seconds, up to 2 minutes. Or until it turns golden brown. Transfer it to a rack in the oven to keep it hot. Repeat the process with the remaining dough to make 12 waffles.
Meanwhile, prepare the berries using a knife. Scrape out the vanilla seeds. Place the seeds, pulp, sugar, and 1 cup of water in a medium saucepan over medium heat. Cook, stirring, for 2 – 3 minutes, or until sugar has dissolved. boil them Reduce heat to low and simmer for 8 minutes or until mixture thickens slightly. Add the berries and boil for 10 minutes or until the berries begin to break down.
Serve the waffle with yogurt and raspberry jam