Fourgrainwaffles Recipes

MULTIGRAIN WAFFLES

Steps:

• Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, cornmeal, oats, wheat germ, if using, baking powder, salt and baking soda in a large bowl. Whisk together the buttermilk, oil, sugar and eggs in another bowl. Pour the buttermilk mixture into the flour mixture and gently stir until just incorporated (it's okay if there are some lumps).
• Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
• Top each waffle with yogurt and fruit preserves, if desired.

MULTI-GRAIN WAFFLES

Steps:

• Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
• Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.
• 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.
• 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.

MULTI-GRAIN WAFFLES

Steps:

• Mix all dry ingredients together.
• Add wet ingredients, mix well.
• Let stand 3-4 minutes, and mix again before cooking.
• Freeze remainders after they have come to room temperature.

FOUR GRAIN PANCAKES OR WAFFLES

Steps:

• Combine dry ingredients.
• Stir in wet ingredients, mixing well.
• Cook either as pancakes or waffles.