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Whisk the buttermilk and oats in a medium bowl and set aside for 5 minutes. Meanwhile, lightly oil or spray a waffle iron, then preheat it according to the manufacturer’s instructions.

Whisk the eggs, milk, canola oil, and vanilla into the buttermilk mixture. Then stir this mixture into the flour mixture with a fork.

Spoon ¼ cup batter into the iron, or as much batter as recommended by the manufacturer. Close the iron and bake until crispy, perhaps 2 minutes. To keep warm, place on a large baking sheet in a preheated 225°F oven while you make more waffles.

For lighter waffles, separate the yolks from the egg whites. Add the yolks where you would have added the whole eggs; beat the egg whites to stiff peaks with an electric mixer at high speed in a separate bowl, then fold them into the batter after the flour mixture.

Baked French Toast

French toast started out as a baked dessert, a way to turn day-old bread into bread pudding. So here’s an old technique for a breakfast favorite: a make-ahead baked casserole—best with maple syrup, of course. Makes about 8 servings

Unsalted butter, for greasing the pan

One 8-ounce plain Italian bread, challah, or brioche, preferably day-old, cut into 1-inch slices

6 large eggs

2½ cups milk (regular, low-fat, or fat-free)

2 tablespoons sugar

2 teaspoons vanilla extract

½ teaspoon ground cinnamon

¼ teaspoon salt

Lightly butter a 13 × 9-inch baking pan. Lay the bread slices in the pan, fitting them in fairly snugly without any overlap. If there are some gaps, the bread will eventually expand to fill them.

Whisk the eggs, milk, sugar, vanilla, cinnamon, and salt in a large bowl until fairly smooth; pour over the bread in the pan. Cover and refrigerate for at least 8 hours or overnight.

Position the rack in the center of the oven and preheat the oven to 325°F. Set the casserole out on the counter for 10 minutes to bring it back to room temperature.

Bake, uncovered, until puffed and brown, about 45 minutes. Cool for 5 minutes on a wire rack before serving.

Variations: Wedge ¼ cup dried raisins, cranberries, currants, blueberries, or chopped dried apples among the bread slices, taking care to distribute them evenly in the pan.

Reduce the milk to 2¼ cups; add ¼ cup gold rum with the remaining milk.

Add ¼ teaspoon grated nutmeg with the cinnamon.

Baked Blintzes

We prefer these stuffed crepes baked because the filling has more time to melt and meld. We also like them with maple syrup on the side, an utterly untraditional approach. Makes 18 blintzes

4 large eggs

2 cups milk (regular, low-fat, or fat-free)

6 tablespoons unsalted butter, melted and cooled, plus additional for greasing the skillet and the baking dish

1 teaspoon salt

1½ cups all-purpose flour

1 cup regular or low-fat ricotta (do not use fat-free)

8 ounces regular or low-fat cream cheese (do not use fat-free), softened to room temperature

3 tablespoons sugar

2 teaspoons vanilla extract

2 large egg yolks, at room temperature

Maple syrup for garnish

First, to make the crepes, place the whole eggs, milk, 2 tablespoons melted butter, and the salt in a large blender or in a food processor fitted with the chopping blade; cover and blend or process until smooth. Add the flour; cover again and blend or process until smooth, scraping down the sides of the bowl or canister once or twice to make sure all the flour is incorporated. Alternatively, make this batter in a large bowl with a whisk; once you’ve whisked together the egg mixture, whisk in the flour in small increments, just 1 or 2 tablespoons at a time, to create the smoothest, airiest batter.

Place a dab of butter on a paper towel or piece of wax paper and use it to grease a 10-inch skillet, preferably nonstick. Set the skillet over medium-low heat for 1 minute. Pour 3 tablespoons of the batter into the skillet; tilt and tip the skillet until the batter completely coats the bottom. Cook until lightly mottled, about 30 seconds. Peel up the crepe, preferably with nonstick-safe tongs, and flip it. Cook about 30 more seconds, just until blond