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Four-Grain Waffles

Four-Grain Waffles
Francesco Tonelli

Four-Grain Waffles

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.

Deliver 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 


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.

Waffle Shopping Tip

What’s the difference between brown and white eggs? Besides color, nothing – different breeds of chicken account for the differences in color – quality and freshness are what really count.

Waffle Cooking Tip

In addition to keeping foods like granola, yogurt, and fruit on hand, plan ahead for hectic weekdays by whipping up extra batches of waffles or pancakes and individually freezing them for easy morning meals.