Waffles with leftover Oatmeal

INGREDIENTS:

Serves four people

1 cup, 2 ½ dl of cold oatmeal

1 cup, 2 ½ dl stone-ground barley flour

3-4 tablespoons sugar

2 teaspoons baking powder

1 teaspoon ground cardamom

a pinch of salt (can be left out if you use salted butter)

1 teaspoon vanilla sugar

1 cup, 2 ½ dl milk or buttered milk

4 ounces, 100 g of melted butter

4 eggs

PREPARATION:

If first ventured out into the winter cold to visit friends, you´ve earned the right to have a stack of freshly made waffles.

With the morning´s left-over oatmeal porridge mixed in, the waffles turns out even better. Experiment with replacing barley flour for sifted wheat flour, or other grains.

Do like this:

Mix all dry ingredients first, and then add milk and melted butter. When you have a smooth paste, blend in eggs, one by one.

Let the batter rest for 20 minutes.

Serving tips:

Waffles allow you to serve with a variety of sweet, savory and even tart add-ons: The classic is butter and brown fudge cheese (the traditional Norwegian Geitost) or sour cream and sugar-stirred berries (lingonberries/cranberries, cloudberries, fresh strawberries, raspberries, gooseberries). Try other accessories as well, such as honey, spruce or maple syrup, and of course the inevitable ice cream.