Whole-Grain Waffles

Whole-Grain Waffles

Notes

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.

Ingredients

• 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.