Recipe – Four Grain Waffles

Last Edit: 3-27-15

Even lightly browned, these have a delicious crunch and freeze very well.

Even lightly browned, these have a delicious crunch and freeze very well.

Ever since we replaced our aged Cuisinart waffle iron before Christmas, waffles have been on the breakfast menu nearly every day. This recipe is my latest creation, which has more flavor, is a bit more toothsome, and satisfies both my goblins’ taste for sweetness and my taste for a more earthy, nutty flavor. The waffle iron we use is this one. I’ve been quite happy with it, and may write a review of it once it has passed enough time than I am confident in its long-term durability and performance (hence why I write very few reviews here).

As long as you have a good iron, making waffles is dead easy. Whisk the wet ingredients together. Plop the dry ingredients in, whisk again until moistened. You can whisk the dry ingredients together in a separate bowl before adding or add the wet ingredients after the dry, but find this method is the easiest for me and delivers the same result. Note that no leavening agents are used – I’ve found them completely unnecessary here, unlike with pancakes.

Wet Ingredients

  • 3 eggs, ideally free range
  • 1 cup milk or water
  • 3 tbsp sweetener (sugar, honey, maple syrup)
  • 1/4 cup oil
  • 1 tbsp vanilla (optional)
Dry Ingredients
  • 1 cup whole wheat flour (ideally freshly milled Kamut or Prairie Gold)
  • 1/2 cup buckwheat flour (ideally freshly milled)
  • 1/3 to 1/2 cup cornmeal (ideally freshly milled)
  • 1/2 cup rolled oats

Yield will depend on your waffle iron. With mine, we get about 8-9 square waffles. Because of the multiple grains used in the flour, it isn’t the easiest recipe to scale up or down, but I’d be happy to help design the proportions for a different size batch if you have difficulty.

I cool the leftovers on a wire rack. Once at ambient temperature, place them in a Ziploc bag and they freeze well without sticking. I then reheat them in a toaster (err on the side of low toasting temperature until you figure out what works for your particular toaster). So, depending on how hungry everyone is, I get a day off cooking breakfast every 2-3 days because there’s enough leftovers in the freezer.

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2 Comments on “Recipe – Four Grain Waffles”

  1. Rachel says:

    In your quest for earthy waffles have you given yeasted waffles a try?

    http://cooking.nytimes.com/recipes/1016179-simple-yeasted-waffles

    I would guess they would be delicious with a variety of grains. Happy waffling!


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