We never have pancakes or waffles on weekday mornings.
Mostly that’s because Mr. How Sweet moves very slowly before coffee. Watching him shuffle around the house, dodging corners and laundry baskets in a sleepy haze, is often the highlight of my morning. Honestly, it’s that funny.
My favorite moment was one early morning after we were newly married. We’d bought a cast-iron skillet the day before; at 5 a.m. he kicked it and then tripped over it. I still laugh thinking about it. He still remembers it by clutching his foot.
By the time I eat breakfast he’s long gone. Instead of making pancakes or waffles from scratch, I usually linger over trashy TV or browse the internet — there’s always so much to catch up on after eight hours of sleep.
So I decided to make a batch of waffles and freeze them, the way I’ve heard so many people do. That way mornings can be easy and warm without the whole production.
I wanted these to be 100% whole wheat to start the day on the right foot.
While I was making them I realized they’d also work well as a snack.
Often I can’t finish a full serving of carb-rich foods unless it’s something like macaroni and cheese. I ate some for dinner, then cut the rest into quarters and froze them for later.
Love these!
I used only whole-wheat flour, plus toasted wheat germ and ground flaxseed. The waffles have a lovely nutty flavor and are satisfyingly dense and filling — exactly what I want from a hearty breakfast.
Peanut butter and banana is usually my go-to topping, but next time I want to try them with bacon and eggs.
Speaking of bacon, Lent is almost over and my favorite breakfast companion can come back into my life. I may eat my weight in bacon next week.
Multigrain Waffles
8
Ingredients
- 2 cups buttermilk
- 1/2 cup old-fashioned rolled oats
- 1 1/4 cups whole-wheat flour
- 1/4 cup toasted wheat germ
- 2 tablespoons ground flaxseed
- 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 packed brown sugar
- 1 tablespoon canola oil
- 2 teaspoons vanilla extract
Instructions
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Mix the buttermilk and oats in a medium bowl and let stand for 15 minutes.
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Whisk the whole-wheat flour, flaxseed, toasted wheat germ, baking powder, baking soda, salt and cinnamon in a large bowl.
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Stir the eggs, brown sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients and fold with a rubber spatula just until moistened.
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Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until the waffles are crisp and golden brown, about 4 to 5 minutes. Repeat with the remaining batter.
Notes
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