2 cups buttermilk
1/4 cup orange juice
2/3 cup quick-cooking rolled oats
2 tablespoons packed light brown sugar
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons melted butter, plus more for cooking
Allspiced Apple Butter, recipe follows
Whipped cream, for garnish
Fresh berries, for garnish, optional
Equipment: Waffle iron
The night before you plan to serve the waffles, in a medium bowl, combine the buttermilk, orange juice, and oats. Mix well, cover, and refrigerate overnight.
In a large bowl, whisk the egg. Add the sugar and mix. Add the flours, baking soda, salt, and the oat mixture and mix well. Stir in the melted butter. The batter may be slightly lumpy.
Preheat and lightly butter a waffle iron. Spoon a generous 1/2 cup of batter onto the hot iron and close the lid. Cook until no more steam escapes from the iron and the waffle is golden on both sides, about 5 minutes. Serve immediately with the apple butter and whipped cream and garnished with fresh berries.
Allspiced Apple Butter:
5 pounds apples, like MacIntosh or Ida, peeled, cored, and cut into 1/2-inch chunks
1 pound light brown sugar
2 teaspoons cinnamon
1 teaspoon ground allspice, preferably freshly ground
Put the apples in a large, heavy-bottomed pot over low heat. Cook, uncovered, stirring occasionally, for 1 1/2 hours. Add the brown sugar, cinnamon, and allspice and continue cooking over low heat, stirring occasionally, until very thick, about 30 minutes more.
To test for doneness, place a spoonful of the mixture on a white plate and let sit 20 seconds. If a ring of liquid forms around the apples, there is still too much liquid in the mixture. Continue cooking and testing until no ring forms.