Breakfast Multi-Grain Waffles
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Breakfast Multi-Grain Waffles recipe
Ingredients
| 2 | cups |
buttermilk
|
|
| ½ | cup |
rolled oats
old-fashioned, or oat flour |
|
| ⅔ | cup |
whole-wheat flour
|
|
| ⅔ | cup |
all-purpose flour
|
|
| ¼ | cup |
cornmeal
toasted, or wheat germ |
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| 2 | large |
eggs
lightly beaten |
|
| ¼ | cup |
brown sugar
packed |
* |
| 1 | tablespoon |
canola oil
|
|
| 2 | teaspoons |
vanilla extract
|
Directions
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 ⅔ 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.
Serve with fresh berries, syrup and butter if desired.
