Sunday, 18 September 2011

Whole-Grain Waffles

Whole-Grain Waffles


These waffles are light but also crispy on the outside from just a touch of oil and a yeasted batter with buttermilk. Oats and whole wheat pastry flour make a heartier waffle that is delicious with fruit, yogurt or syrup.


  • 1 (1/4-ounce) package active dry yeast
  • 1/2 cup warm water (105 to 110 degrees)
  • 2 cups buttermilk
  • 3 tablespoons peanut oil
  • 2 tablespoons sugar
  • 2 cups whole-wheat pastry flour
  • 1/2 cup rolled oats
  • 4 large egg whites
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • Cooking spray for waffle iron
  • Maple syrup, for serving
1. Sprinkle the yeast over the water in a large mixing bowl; let stand until foamy, about 5 minutes. Add the buttermilk, oil, sugar and flour and whisk until smooth. Cover the bowl with plastic wrap and refrigerate overnight.

2. Preheat a waffle iron. Whisk the oats, egg whites, baking soda, and salt into the waffle batter until smooth. Lightly mist the hot waffle iron with cooking spray. Add about 1/3 cup of batter to each section, using the back of a spoon to spread batter to the edges. Cook until the waffles are crisp and golden brown, 5 to 7 minutes. Repeat with the remaining batter. Serve with maple syrup.

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