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 Pub date
2007-12-06

Multi-Grain Waffles

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Multi-Grain Waffles
Multi-Grain Waffles

1. Ingredients

  1. 2 cups buttermilk
  2. 1/2 cup old-fashioned rolled oats
  3. 2/3 cup whole-wheat flour
  4. 2/3 cup all-purpose flour
  5. 1/4 cup toasted wheat germ or cornmeal
  6. 1 1/2 teaspoons baking powder
  7. 1/2 teaspoon baking soda
  8. 1/4 teaspoon salt
  9. 1 teaspoon ground cinnamon
  10. 2 large eggs, lightly beaten
  11. 1/4 cup packed brown sugar
  12. 1 tablespoon canola oil
  13. 2 teaspoons vanilla extract

Nutrition Info

Per Serving

  • Calories: 193 kcal
  • Carbohydrates: 30 g
  • Dietary Fiber: 2 g
  • Fat: 4 g
  • Protein: 7 g
  • Sugars: 10 g

2. Cooking Directions

  1. Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
  2. Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.
  3. Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.
  4. Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.

Yield: 8 servings

3. Still Hungry?

Traditional waffles are a butter-laden, high-carb indulgence, but they make the transition to good fats and smart carbs beautifully, yielding crisp, nutty-tasting waffles with all the sweet pleasure of the original. The batter can also be used for pancakes.

Notes:

Make Ahead Tip

Wrap any leftovers individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster or toaster oven.


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