Friday, April 18, 2014

Multigrain waffles

Multigrain waffles

I've grown up making pancakes and love love them.  A friend suggested that making waffles would be just as great.  Although I resisted adding a one use appliance, I caved and bought a waffle maker.  And then I began the search for a great waffle recipe!  I turned to my favorite blog, 101cookbooks, for a recipe. I was not disappointed. I changed her recipe to add carrots and chocolate and omitted eggs. What a great way to start the day!

Multigrain Waffles
Adapted from recipe from


  • 2 cups buttermilk (I used yogurt + water)
  • 2 cups multi grain flour (I use Sujata)
  • 1 tablespoon maple syrup (or natural cane sugar)
  • 1 tablespoon aluminum-free baking powder
  • 1/4 teaspoon sea salt
  • 1 large carrot, finely grated
  • 1/3 cup unsalted butter, melted and cooled a bit
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • handful chocolate chips (optional)
  1. Preheat your waffle iron. I have the Cusinart waffle iron and set it to 3. You may need to test yours with a few waffles to determine the best setting.
  2. Mix the flour, sugar (if you don't use maple syrup), baking powder and salt.   In another bowl, mix the buttermilk (or yogurt mixture) an vanilla.  Whisk in melted butter and carrots to the wet mixture.
  3. Then pour the wet mixture to the dry mixture and whisk until just combined.  Do not over mix.
  4. Pour batter into the waffle iron.  I started with 1/2 cup and realized I needed a bit more.  You may have to test out the right amount for your waffle iron.  Close and wait for waffles to be done.  The waffle should be browned, not pale brown.   
  5. If you do not eat them right way, place on cooling rack or put in toaster oven to keep warm. 
  6. Serve with maple syrup. 

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