Multi-Grain Waffles

Multi Grain Waffles

Weekly I receive an email from Heidi Swanson whose blog is 101 Cookbooks. This week she sent this recipe with a photo of the waffles. I too am trying to finish up perishables from my cupboards and freezer in preparation for my summer absence and this recipe had great appeal.

Ingredients:

1 1/2 tablespoons poppy seeds

2 cups buttermilk

1 cup barley flour

1/2 cup oat flour

1/2 cup rye flour

1 tablespoon cane sugar

1 tablespoon baking powder

scant 1/2 teaspoon fine grain sea salt

3 large eggs, whisked

1/3 cup unsalted butter, melted and cooled a bit

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Directions: If you happen to remember, soak the poppy seeds in the buttermilk overnight, if not, it's no big deal. Just add them to the wet mix later on. Preheat your waffle iron. I set mine to medium heat, but you'll have to play around a bit with the settings on your particular waffle iron to settle on the right temperature.

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In a large bowl mix the flours, sugar, baking powder, and salt together. In a separate bowl whisk the eggs into the buttermilk mixture, then whisk in the melted butter. Whisk the wet ingredients into the dry and stir until just combined.I use about 1/2 cup of batter per waffle. Close the iron, and resist the urge to peek for a couple of minutes, the waffle needs time to set and develop a bit of a skin. After that you can check to see how your waffle is coming along. Cook until deeply golden. If you aren't eating the waffles immediately, keep in mind they can get a bit soggy if you place them directly on a plate. I tend to set hot waffles on a metal cookie rack in a warm/hot place while cooking the remainders. Serve with syrup, preserves, or sprinkled with more Muscovado sugar. Makes 6 - 8 standard waffles.Multi grain Waffles