Seasonal Recipe
Multigrain Waffles
Adapted from Vegetarian Cooking For Everyone by Deborah Madison (Broadway, 1997)
Makes 8 waffles
Waffles require a waffle iron to make, of course, but that texture offers such fine opportunities for crisp edges, for pockets to hold on to butter, syrup, honey, or jam. If you don't have one, you can certainly cook these on a griddle or in a pan, as you would pancakes. They may not have the classic waffle appearance, but they're still awfully delicious.
Ingredients:
- 3 eggs
- 1-½ cups milk or buttermilk, plus more as needed
- ¼ cup unsalted butter, melted
- 1 tsp. vanilla
- 1 cup all-purpose flour
- 1 cup whole grain flours, such as whole wheat, rye, cornmeal, or oat flour (Mix and match!)
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- In separate bowls, combine dry ingredients and wet ingredients. Pour wet over dry, and stir together until just combined. Don't overmix. If the batter is too thick - waffle batter should be thinner than that for pancakes - add a little extra milk as needed. Cook according to your waffle iron's instructions, and seve immediately.
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