Oatmeal Waffles with Cointreau-Strawberry Compote and Clotted Cream

We love breakfast. Good 'ol American breakfast. It seems back in the States, you can't walk 10 feet without running into an IHOP (International House of Pancakes) or a Denny's or a Perkins (for those of you from the Midwest). Not so here in the UK. I get the impression folks steer a little more toward the 'proper fry-up' with eggs and sausage, meat, toast and the like.

Well, you can imagine that every once in a while, we just have to have waffles or pancakes or something. We had some strawberries left over from our fruit and veg delivery. We decided that the time had come to put it on some waffles. And why not through in a little liqueur? It would be uncivilized not to. These had a great texture and got nice and fluffy on the inside. The topping was a winner and it screamed out for a little clotted cream. I suppose these would make good pancakes, too, if you don't have a waffle iron. Scrummy!

3.5 cups flour
1.3 cups oatmeal, or rolled oats
½ cup sugar
3 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 pinch ground cloves
7 eggs
1 quarts buttermilk
½ cup butter, melted

For the Compote:
250 g strawberries
2 tablespoons Cointreau, or Grand Marnier
¼ cup water
¼ cup sugar

¼ cup clotted cream

In a large bowl, mix together the flour, oatmeal, sugar, baking powder, baking soda, salt, cinnamon, nutmeg and cloves and make a well in the center.

In a separate bowl, combine the eggs with the buttermilk and mix well. Pour the egg mixture into the center of the dry ingredients. Stir mixture until the dry ingredients are 3/4 moistened. Add the butter and stir only until the butter is worked in. Do not overmix. The batter is ready for use now, or can be refrigerated for up to 12 hours.

For the compote, hull and slice the strawberries and put into a bowl. Splash the Cointreau over the top and mix around briefly. Set aside. Combine the water and sugar in a small saucepan and put over medium heat. Stir until the sugar dissolves. Add the strawberries and any liquid left in the bowl. Raise the heat to medium-high until it starts boiling. Reduce the heat to medium-low and let it bubble away for 20 minutes or so, until the strawberries have broken down and the liquid has become quite syrupy.

Preheat the waffle iron to medium-high. Pour in about 3/4 cup of batter into the waffle iron and cook the waffles until they are crisp, golden and cooked through, 3-6 minutes per waffle. Serve at once with strawberry compote over the top and a dollop of clotted cream. SERVES 8.