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Four-Grain Waffles Recipe
Mar 11, 2011 @ 2:15 PM
Posted by
Daily Value: 16%
Servings: 6
Vegetarian
Posted by
Nutrition
Cal/Serving: 322Daily Value: 16%
Servings: 6
Vegetarian
| Fat | 9g | 14% |
| Saturated | 1g | 5% |
| Trans | 0g | 0% |
| Carbs | 54g | 18% |
| Fiber | 3g | 10% |
| Sugars | 25g | 0% |
| Protein | 7g | 14% |
| Cholesterol | 33mg | 11% |
| Sodium | 208mg | 9% |
| Calcium | 210mg | 21% |
| Magnesium | 37mg | 9% |
| Potassium | 218mg | 6% |
| Iron | 2mg | 11% |
| Zinc | 1mg | 7% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 3mg | 5% |
| Thiamin (B1) | 0mg | 16% |
| Riboflavin (B2) | 0mg | 27% |
| Niacin (B3) | 2mg | 9% |
| Vitamin B6 | 0mg | 5% |
| Folic Acid (B9) | 51µg | 13% |
| Vitamin B12 | 0µg | 3% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 2mg | 9% |
| Vitamin K | 1µg | 1% |
| Fatty acids, total monounsaturated | 6g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
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Francesco Tonelli
Buttermilk gives these waffles a unique flavor, as well as their light texture. If you don’t have buttermilk, you can sour regular milk by adding one tablespoon of either lemon juice or white vinegar to one cup of warmed milk. Let it rest for 10-15 minutes before using.
Adapted from “Healthy Cooking at Home with The Culinary Institute of America” by The Culinary Institute of America.
INGREDIENTS
For the waffles:
- 1 cup nonfat buttermilk
- 1 large whole egg
- 1 large egg white
- 3 tablespoons vegetable oil
- 2/3 cup all-purpose flour
- ½ cup whole wheat flour
- ¼ cup cornmeal
- 1/3 cup rolled oats
- 2 ¼ teaspoons baking powder
- 2 tablespoons sugar
For the maple and apple butter syrup:
- ½ cup apple butter
- ¼ cup apple cider
- 1/3 cup maple syrup
DIRECTIONS
For the waffles:
Combine the buttermilk, whole egg, egg white, and oil in a large bowl. Combine the flours, cornmeal, rolled oats, baking powder, and sugar in a separate bowl. Add the dry ingredients to the wet ingredients and stir just until moistened.
Preheat the waffle iron to medium-high. Lightly spray it with vegetable oil. Pour about ¾ cup of the batter onto the waffle iron and cook until the waffles are crisp, golden, and cooked through, 3-6 minutes per waffle.
For the maple and apple butter syrup:
Gently heat the apple butter and cider in a small saucepan. Add the syrup and return to a simmer. The sauce can be stored in a covered container in the refrigerator for up to 10 days. Serve warm.
Recipe Details
Servings: 6
