Multigrain Waffles

Name: Multigrain Waffles
Ingredients: 1 1/2 cups whole-wheat pastry flour; 1/4 cup cornmeal; 1/4 cup old-fashioned rolled oats; 1 tablespoon wheat germ, optional; 2 teaspoons baking powder; 1 teaspoon kosher salt; 1/2 teaspoon baking soda; 1 1/2 cups buttermilk; 3 tablespoons grapeseed or vegetable oil, plus more for brushing waffle iron; 3 tablespoons packed light brown sugar; 2 large eggs; Plain low-fat yogurt and your favorite fruit preserves, for topping, optional

12 ingredients

11 steps

Ingredients

1 1/2 cups whole-wheat pastry flour
1/4 cup cornmeal
1/4 cup old-fashioned rolled oats
1 tablespoon wheat germ, optional
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
3 tablespoons grapeseed or vegetable oil, plus more for brushing waffle iron
3 tablespoons packed light brown sugar
2 large eggs
Plain low-fat yogurt and your favorite fruit preserves, for topping, optional

Directions

1

Special equipment: a waffle iron
2

Preheat a waffle iron to medium-high.
3

Preheat the oven to 200 degrees F (to keep cooked waffles warm).
4

Whisk together the flour, cornmeal, oats, wheat germ, if using, baking powder, salt and baking soda in a large bowl.
5

Whisk together the buttermilk, oil, sugar and eggs in another bowl.
6

Pour the buttermilk mixture into the flour mixture and gently stir until just incorporated (it's okay if there are some lumps).
7

Lightly brush the top and bottom of the waffle iron with oil.
8

Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing).
9

Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes.
10

Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
11

Top each waffle with yogurt and fruit preserves, if desired.