http://www.eatingwell.com/recipes/multi_grain_waffles.html
From EatingWell: Spring 2003, The Essential EatingWell Cookbook (2004)
Traditional waffles are a butter-laden, high-carb indulgence, but they make the transition to good fats and smart carbs beautifully, yielding crisp, nutty-tasting waffles with all the sweet pleasure of the original. The batter can also be used for pancakes.
8 servings, 2 waffles each | Active Time: 30 minutes | Total Time: 45 minutes
Ingredients
· 2 cups buttermilk (or fat-free plain yogurt with some milk added)
· 1/2 cup old-fashioned rolled oats
· 2/3 cup whole-wheat flour
· 2/3 cup all-purpose flour
· 1/4 cup toasted wheat germ, or cornmeal
· 1 1/2 teaspoons baking powder
· 1/2 teaspoon baking soda
· 1/4 teaspoon salt
· 1 teaspoon ground cinnamon
· 2 large eggs, lightly beaten
· 1/4 cup packed brown sugar
· 1 tablespoon canola oil
· 2 teaspoons vanilla extract
Preparation
1. Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
2. Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.
3. 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.
4. Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 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.
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