I can only tell you that I have had this recipe for about 40 years or so and today is the first time I have ever made them. I can tell you it won't be the last!
As well as across the Atlantic ocean and back again. It is filled with all of my tried and trues, recipes gleaned from family and friends, copied out of magazines and newspapers, etc. A real culinary collection of this, that and everything else.
Although I did achieve a liking for the raw cake mix from my Robin Hood Bake set, lol. Always a foodie, although not always as discerning as I am now!
I was looking through my binder and came across this recipe and thought why not! It was about time I tried out my waffle maker! I don't want it gathering dust!
Two, it had oatmeal in it, albeit quick oats, but what the heck. I used one of the pouches of instant oatmeal that are single servings. It was just the right size for half a recipe
Oh yes, I did half a recipe, which was the other thing which appealed. It was an easy recipe to cut in half. (I do give full sizes of ingredients needed in the notes of the recipe, so no worries there!)
WHAT YOU NEED TO MAKE HIGHLAND WAFFLES
I expect these are called Highland Waffles because they use Scottish ingredients like oats and dried currants, but no Scotsman worth the wool in their kilt would use instant oats, or pancake mix for that matter! lol
- pancake mix
- quick oats
- dried currants or raisins
- free range eggs
- mil
- molasses
- melted butter
These are as simple to make as whisking together the dry ingredients in a bowl, and whisking together the wet ingredients in a beaker. Add the wet to the dry and combine.
Not until totally smooth, just until combined and you don't have any huge streaks of dry ingredients showing.
The waffle iron does the rest of the job. Just heat your iron according to the manufacturers directions and pour the batter onto the iron in quarter cupful's. Cook until golden brown on both sides.
Until I get the hang of just how much waffle batter to add and where to place it on the waffle maker. Or is it just me who always messes up the first one or two, looks-wise.
There is nothing wrong with the way they taste. They are just not perfectly round. It doesn't really matter, because they all taste fabulous, no matter the shape!
The oatmeal gives them a somewhat nutty flavor that is really nice! They also get a hint of smokiness and sweetness from the use of molasses in the batter.
Dark treacle on its own is far too strong a flavor. I can remember making molasses cookies with dark treacle when I first moved over there and had to throw them all away. Nasty! Far too strong.
It was a real learning curve for me for sure, this getting use to the difference between North American ingredients and British/European ingredients.
I became somewhat of an expert in substituting the differences, and now I am on this side of the pond I am doing it in reverse. There is always a way to get around it if you know what you are talking about!
In any case I hope you will give these delicious waffles a go! Quick and easy to make. Wholesome, nutty and hearty with oats. Lightly sweetened with molasses and studded with dried currants or raisins.
Highland Waffles
Yield: 2Author: Marie RaynerPrep time: 5 MinCook time: 20 MinTotal time: 25 MinHearty with oats and studded with sweet currants, these delicious waffles make a wonderful change from the regular brand. I will give the measurements for 4 servings in the notes.Ingredients
- 3/4 cup (110g) pancake mix
- 1/4 cup (30g) quick oats
- 1/8 tsp cinnamon
- 1/8 cup (20g) dried currants (or raisins)
- 1 large free range egg, beaten
- 3/4 cup (180ml) milk
- 1 heaped TBS molasses
- 3 TBS melted butter
- Maple syrup
- butter
- berries or chopped fruit
Instructions
- Whisk all of the dry ingredients together in a bowl. Whisk the wet ingredients together in a beaker. Add the wet to the dry ingredients and combine both together just to combine. Its okay if there are a few lumps.
- Heat the waffle iron according to your manufacturers directions. Spray with some non-stick cooking spray.
- Ladle the waffle batter into the waffle maker by 1/4 cupsful. Bake until golden brown on both sides. Keep warm in a low oven while you bake the remaining waffles.
- Serve the waffles warm with some butter for spreading on top, maple syrup and fresh fruit.
Notes:
For four servings: 1 1/2 cup (220g) pancake mix, 1/4 tsp cinnamon, 1/2 cup (60g) quick oats, 1/4 cup (40g) dried currants or raisins, 2 large free range eggs beaten, 1 3/4 cup (420ml), 1/4 cup (60ml) molasses, 1/3 cup (80ml) melted butter