Thursday, October 15, 2009
Waffles for Dinner
DH turned the heat on in the house about 3 weeks ago, which was 20 days too early for me, but today, I have to admit, it's cold. In fact, I've stopped wearing shorts to cookdates, which means the temperature is hovering around freezing.
Between the weather, the darkness and the kids' exhaustion, I thought waffles for dinner would be a good idea. I found an interesting Multi-Grain Waffle recipe in a new cookbook, and it's delicious! The cinnamon and vanilla add a great flavor, and the combination of grains make the waffles substantial without being heavy (warning: do not put too much batter on the waffle iron. Otherwise, you will get a very heavy waffle. Trust me.)
Serve with fruit salad and veggie sausage (if you're a health nut like me) or bacon and sausage, if you crave that extra fat to insulate you from the cold. And don't forget the maple syrup!
2 cups buttermilk
1/2 cup old-fashioned rolled oats
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
1/4 cup wheat germ
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 light brown sugar
1 tablespoon canola oil
2 teaspoons vanilla extract
Pure maple syrup for topping
Mix buttermilk and oats in a bowl. Let stand 15 minutes.
Meanwhile, in another bowl, whisk together flours, wheat germ, baking powder, baking soda, salt and cinnamon.
After 15 minutes, stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry and mix just until moistened.
Coat a waffle iron with nonstick spray and preheat. Spoon in just enough batter to cover 3/4 of the surface. Cook until waffles are crisp and golden brown. Repeat until all batter is used up.
Recipe from The Essential Eating Well Cookbook.