Multi-Grain Waffles

A healthier version of standard waffles that are easy to make and incredibly delicious

Ingredients:

3 eggs, beaten

1 1⁄2 cups milk or buttermilk (plus more to thin the batter as needed)

1⁄4 cup butter, melted

1 teaspoon vanilla

2 cups white whole wheat, all purpose, or whole wheat pastry flour

1 cup additional flour (This can be made from 1⁄4 cup measurements of any of the following: rye, buckwheat, cornmeal, wheat germ, wheat bran, ground flaxseed, quinoa flour, or really any other flour you like.)

1 Tablespoon baking powder

1 1⁄2 teaspoon baking soda

1 1⁄2 teaspoon salt

 

Optional garnishes:

butter

maple syrup

sautéed apples

fresh fruit

Ingredients:

3 eggs, beaten

1 1⁄2 cups milk or buttermilk (plus more to thin the batter as needed)

1⁄4 cup butter, melted

1 teaspoon vanilla

2 cups white whole wheat, all purpose, or whole wheat pastry flour

1 cup additional flour (This can be made from 1⁄4 cup measurements of any of the following: rye, buckwheat, cornmeal, wheat germ, wheat bran, ground flaxseed, quinoa flour, or really any other flour you like.)

1 Tablespoon baking powder

1 1⁄2 teaspoon baking soda

1 1⁄2 teaspoon salt

 

Optional garnishes:

butter

maple syrup

sautéed apples

fresh fruit

Directions:

Mix the eggs, milk/buttermilk, melted butter, and vanilla together.

In a separate bowl, stir together the flours, baking powder, baking soda and salt.

Pour the wet ingredients into the dry, and stir to combine with a fork.

For waffles, the batter should be on the thin side, so if it seems too thick to pour into your waffle iron easily, add more milk/buttermilk. For pancakes, thicker is better.

Cook according to your waffle iron instructions.

Adapted from Vegetarian Cooking for Everyone by Deborah Madison