MULTI GRAIN & SEED WAFFLES

Wholesome and satisfying, perfect for a holiday brunch!

You will need:

Flour ( any kind, a mix of all purpose flour and multi-grain, with a dash of oats)

Eggs

Sugar

Milk

Buttermilk

Oil or melted butter

Salt

Baking Powder

Vanilla

And not to forget, a waffle making machine!

These Multigrain waffles are just the thing on a holiday morning brunch.

They are just so versatile, they can be topped with seeds, and had with an avocado and peached eggs, or with the traditional maple syrup and whipped cream. Chocolate ganache, chocolate chips, strawberry compote all make for a great sweet accompaniment. While a slice of ham, cheese, bacon and eggs make for a fulfilling savoury breakfast.

And the best part is that the waffles can be pre-made and stored frozen for use on a busy day.

I love to use a mix of all purpose flour, multi-grain flour and a handful of rolled oats. I find this combination gives it just enough base for the baking powder to do its magic, but also enough texture to allow for a wholesome tasting waffle. It has the added advantage of being close enough to traditional waffle, so kids lap it up just as well.

The secret to a good batter is thorough mixing. I find that sieving and mixing all the dry ingredients first is good place to start. Adding the wet ingredients and mixing with a machine whip gives it just the right consistency.

Depending on the absorption capacity of the flour, the liquids may need to be adjusted slightly. The idea is to get a thick velvety batter. Sometimes, the batter may thin out after resting. Adding a some rolled oats fixes that quite quickly. Buttermilk can be substituted with milk, but I like to use buttermilk if I can. If the batter seems thicker than what you wish it, adding a few extra spoonfuls of milk will not be amiss.

While pouring the batter in the machine, be sure to pour a ladle full in the center, and cook until golden brown. If you want to store them, take them out a minute or two early and cool. Toast them crisp in the toaster later.

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Recipe

Ingredients

2 cups flour ( 1 cup all-purpose flour, 1 cup multigrain and 3 tbsp rolled oats)

2 eggs

1 cup milk

1/2 cup buttermilk

1 tsp vanilla essence

1 tsp salt

1 tsp baking powder

5 tbsp melted butter or oil

5 tbsp granulated sugar

Sift and mix all the dry ingredients in a large bowl.

Add wet ingredients and mix on high speed for 3-5 mins.

The batter should have a thick and velvety consistency. Add a splash of milk if it is too thick, or a dash of rolled oats if too runny.

Let the batter sit for at least 30 minutes before using.

Pour one ladle full into a waffle maker and let cook till golden brown.

Pick it out with tongs, and pop in the toaster if you prefer a crunchy waffle.

Makes 12 medium sized waffles.