Tuesday, May 11, 2010

Multi-grain Waffles ~ 5.11.10



I'm so glad I discovered this recipe. It is in regular rotation here at our house and not just at breakfast-time. In fact, this often makes a BRINNER appearance. Waffles for dinner- who wouldn't love that? Round the meal out with some turkey bacon and yogurt parfaits or smoothies, you've got yourself a WINNER for DINNER! I gave this mix to the teachers last year for Christmas and one of them used the mix to make pancakes since she didn't have a waffle maker. If you decide to go the pancake route, just thin the batter out a bit.

One last tip, I measure out two batches at a time. One to make today and one to make later and I store it in the fridge for another day.


Multi Grain Waffles from eating well magazine


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

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.


NUTRITION INFORMATION: Per serving: 188 calories; 4 g fat (1 g sat, 2 g mono); 55 mg cholesterol; 30 g carbohydrate; 8 g protein; 3 g fiber; 328 mg sodium. Nutrition bonus: 144 mg calcium (14% dv).
2 Carbohydrate Servings

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.

originally posted August, 2007

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