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Whole wheat waffles stacked on a gray stoneware plate, the top heart waffle showing a golden-brown grid

Whole Wheat Waffles with Oats

Whole wheat waffles with oats and a single spoon of sugar, a Norwegian everyday batter for weekend breakfast and the school lunchbox.
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Prep Time 10 minutes
Cook Time 50 minutes
Resting 30 minutes
Total Time 1 hour 30 minutes
Servings: 17 waffles (whole heart rounds)
Course: Breakfast, Lunch
Cuisine: Norwegian
Ingredients Equipment Method Notes

Ingredients
  

  • 170 g all-purpose flour 1⅓ cups + 1 tbsp
  • 170 g fine whole wheat flour 1⅓ cups + 1 tbsp
  • 70 g quick oats ¾ cup + 2 tbsp
  • 6 g salt 1 level tsp, fine
  • 13 g sugar 1 level tbsp
  • 800 ml low-fat milk 3⅓ cups
  • 5 large eggs
  • 55 g butter 4 tbsp (½ stick), melted

Equipment

  • Heart waffle iron A round iron with five hearts gives the classic Norwegian shape, and single hearts break off neatly for the lunchbox.
  • kitchen scale Oats and whole wheat flour settle differently in a cup, so weighing gives the same batter every time. The scale we actually use.
  • Large mixing bowl Cover it with plastic wrap and the batter goes straight into the fridge when you make it ahead.
  • Balloon whisk Whisking in the milk in two rounds keeps the flour and oats from clumping.
  • Small saucepan Melt the butter gently and let it cool for a minute before it goes into the batter.
  • Pastry brush A thin, even coat of butter on the hot iron lets each waffle release cleanly.
  • Ladle Using the same ladle for every waffle keeps them even in size and thickness.
  • Wire rack Cooling the waffles in a single layer keeps the undersides dry before they are packed.

Method
 

  1. Mix the dry ingredients. Whisk the all-purpose flour, whole wheat flour, oats, salt, baking powder and sugar together in a large bowl.
  2. Add the milk. Pour in about half the milk and whisk to a thick, smooth batter with no dry pockets. Whisk in the rest of the milk.
  3. Add the eggs. Whisk in the eggs one at a time until the batter is even in color.
  4. Add the butter. Melt the butter, let it cool for a minute, then whisk it into the batter.
  5. Let it swell. Rest the batter for at least 30 minutes, until it has thickened and the oats look plump. It can also be covered and refrigerated overnight, or for up to a week.
  6. Stir before baking. The batter separates as it stands. Stir it up from the bottom until smooth again.
  7. Bake the waffles. Heat the iron to medium-high and brush it with butter. Ladle in enough batter to just reach the edges, close the lid and bake for about 3 minutes (it varies with the iron and the heat), until the waffle is golden brown and the iron has almost stopped steaming. Brush with more butter as the iron dries out.
  8. Cool on a rack. Lay each waffle flat on a wire rack rather than stacking them, so the underside stays dry.

Notes

Chef's tip: Refrigerated batter settles with a layer of liquid on top. Stir from the bottom of the bowl every time you take some out, not just the first time, or the last waffles get all the flour.
Milk: Low-fat milk is what we use. Whole milk gives a slightly richer, softer waffle.
Freezing: Freeze fully cooled waffles with parchment between the layers. Reheat straight from the freezer in a toaster.