poppyseed waffles.

Mmm! Yum! I made these recently, and they were so tasty. The original recipe called for 1 cup barley flour, 1 cup oat flour, and 1/2 cup rye flour. I don’t have those flours, so I used 1 1/2 cup whole wheat flour and 1/2 cup unbleached white flour, and it was just fine. It’s difficult to use all whole wheat flour because the end product can be a little tough and unpalatable, so I used some white flour too. Serve these with some fruit and good coffee! xo, m

Poppyseed Buttermilk Waffles

Adapted from 101 Cookbooks
Makes 6 – 8 standard waffles

Multigrain Waffle Recipe

1 1/2 tablespoons poppy seeds
2 cups / 475 ml buttermilk
1 1/2 cup whole wheat flour
1/2 cup unbleached white flour
1 tablespoon natural cane sugar or Muscovado sugar
1 tablespoon aluminum-free baking powder
scant 1/2 teaspoon fine grain sea salt
3 large eggs, whisked
1/3 cup / 3 oz unsalted butter, melted and cooled a bit

If you happen to remember, soak the poppy seeds in the buttermilk overnight, if not, it’s no big deal. Just add them to the wet mix later on.
Preheat your waffle iron to medium heat. (Alternatively, these can be pancakes. So get your skillet nicely heated!)
In a large bowl mix the flours, sugar, baking powder, and salt together. In a separate bowl, whisk the eggs into the buttermilk mixture, then whisk in the melted butter. Whisk the wet ingredients into the dry and stir until just combined.
Use about 1/2 cup / 120 ml of batter per waffle. Close the iron, and resist the urge to peek for a couple of minutes. Cook until deeply golden. Set hot waffles on a metal cookie rack in a warm/hot place while cooking the remainders, so they don’t get soggy while sitting on a plate. Serve with syrup, preserves, or sprinkled with more Muscovado sugar.

Photo from 101 Cookbooks.
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