The fun thing about waffles is how easy it is to add ingredients to make them a little more fun. My husband prefers chocolate chip waffles (pictured above with sliced strawberries and powdered sugar -- you should have seen him hovering impatiently waiting for me to photograph his breakfast!), and I like to add blueberries or pecans to mine. High-water fruits like strawberries are best sliced on top, not cooked inside, by the way. Just put enough batter for one waffle into a measuring cup and add your extras -- this way you can make infinite variations (or at least a dozen) per batch of waffles.
If you don't already have a waffle iron, let me recommend you get one that has removable plates, and one that flips over is not necessary but is handy. It'll be much easer to clean, and if you can flip the waffle iron over (you know, like the ones they have at hotel breakfast bars), you'll be able to get your waffle out without quite as much trouble if you forget to adequately grease the plates (cos let's be honest here -- nonstick coatings don't always do much).
Don't forget to butter the waffle iron! Still edible, but what a mess.
adapted from Vegetarian Classics by Joanne Lemlin
1 cup oats
1 cup white whole wheat flour
1 tablespoon sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
4 large eggs
2 cups buttermilk
8 tablespoons (1 stick) butter, melted (I've substituted 1/2 cup vegetable oil with no problems)
1 1/2 teaspoons vanilla
Blueberries, nuts, chocolate chips or other extras to mix in
1. Preheat the waffle iron.
2. Place the oats in a blender or food processor and grind into a powder. Pour into a large bowl and thoroughly mix in the flour, sugar, salt, baking powder and baking soda.
3. Beat the eggs in a medium-size bowl. Beat in the buttermilk and melted butter. Pour this mixture into the dry ingredients and stir just until blended but still a little lumpy. Do not overbeat.
4. Cook the waffles according to the manufacturer's directions. Serve immediately.