Multigrain Waffles
Ingredients
-
1½
tablespoons
poppy seeds
-
2
cups
buttermilk
-
1
cup
barley flour
-
½
cup
oat flour
-
½
cup
rye flour
-
1
tablespoon
natural cane sugar or Muscovado sugar
-
1
tablespoon
aluminum-free baking powder
-
scant ½
teaspoon
fine grain sea salt
-
3
large
eggs
-
⅓
cup
unsalted butter
Instructions
- Soak the poppy seeds in buttermilk overnight if possible.
- Preheat the waffle iron to medium heat.
- In a large bowl, mix the barley flour, oat flour, rye flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the eggs into the buttermilk and then add the melted butter.
- Combine the wet ingredients with the dry ingredients and stir until just mixed.
- Pour about ½ cup of batter onto the preheated waffle iron and cook until golden brown.
- Keep cooked waffles on a metal rack to prevent sogginess until all are cooked.
- Serve with syrup, preserves, or additional sugar.
Nutrition Facts (estimated)
Servings
6-8 waffles
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
8g
Sodium
300mg
Cholesterol
150mg
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