-
1
Preheat your waffle maker to just over medium heat and grease if necessary.
-
2
Mix the dry ingredients together in a large bowl.
-
3
Whisk the egg until pale yellow, then whisk in the milk, melted butter, and honey.
-
4
Pour the wet into the dry and whisk until just combined. Do not over-stir.
-
5
Let sit undisturbed for 7 minutes. The batter will thicken and puff during this time. After sitting the batter will be very thick and airy.
-
6
Scoop half of the batter onto the hot waffle maker and gently spread around with a spatula or butter knife.
-
7
Cook until golden brown. I like to cook over a medium heat for about 1 1/2 cycles. The resulting waffle will be golden brown and soft [but fully cooked through] to the touch, but it will firm up slightly as it cools. If your waffle maker is too hot, the exterior will become very crispy and the inside won't fully cook.
-
8
Serve immediately with fruit topping, butter, and honey, or all three.
-
9
To store: Let fully cool before storing in an airtight container. Keep in the fridge for 1 to 2 days and reheat in the toaster or oven, or freeze and reheat the same way.
-
10
Notes/Substitutions: To make this dairy-free use unrefined coconut oil in place of the butter. It will lead to a mild coconut flavor but will lend the same buttery texture. If you cannot tolerate oats in your diet sub in a high quality all-purpose gluten-free flour blend only for the oat flour at a 1:1 ratio.
