Tuesday, January 12, 2010

Whole-Grain Overnight Waffles

My newest kitchen toy is a Belgian waffle maker, courtesy of JG's mom. It makes me quite happy... and meant I needed to create a new recipe for whole-grain waffles. I had a pancake recipe I liked from Cook's Illustrated, but their solution for fluffy multi-graininess was to grind muesli into a coarse flour, which tasted good but I'm opposed to heroic efforts before 9am... especially when I doubt their necessity.
Using yeast and an overnight batter method means I dump things together the night before and have a richly flavored batter the next morning. Using equal parts oat to whole-wheat flour means there's plenty of insoluble fiber without an excess of chewy gluten from the long sit. Nuts, milk (you could use soy or rice milk), and eggs round it all out on the protein front. Voila! Nutritious and delicious!

Recipe: Whole-Grain Overnight Waffles
You could swap baking soda for the yeast and make them right away, but they won't be quite as good. If you have a sourdough starter, add 1/2 cup unrefreshed to the batter and reduce the instant yeast to 1/2 tsp.

This makes 6 large belgian-style waffles... I usually do a 1/2 recipe for JG and myself.

2 cups warm milk (or soy milk)
2 eggs (separation optional)
2 tablespoons maple,
honey, or sorghum
2 tablespoons canola oil or melted butter
1/2 tsp vanilla
1 cup white whole wheat flour
1 cup oat flour
1/2 cup pecan meal (or other nut meal)
2 tsp instant yeast
1 tsp baking powder
1 tsp salt

If separating, collect egg whites into a small airtight container and refrigerate, then whisk together the wet ingredients in a medium-sized bowl. Combine dry ingredients, then stir in to wet until no big clumps remain. [The low-gluten oat flour means you don't have to worry about over mixing] Cover and refrigerate up to 24 hours.
When ready to bake, pull batter (and whites) from the fridge and prepare waffle iron. It should have a foamy, bubbly appearance. Give it a quick stir to recombine or, if whites are separated, whisk the whites until foamy and fold into batter. Cook according to waffle iron instructions.

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