Multigrain waffle recipes exist solely to make you feel better about eating waffles. Are they really that much healthier than regular waffles? Probably not. Are they tasty? Yes. If you're looking for a waffle recipe with a little more texture and flavor than your typical waffle, these Multigrain Malt Waffles from "Cooking Light: The Complete Quick Cook" are worth the effort.
To begin, Cooking Light has you make a Multigrain Malt Waffle Mix, which is a large investment if you don't like the finished product. However, the short time required to combine the nine ingredients for the mix is a testament to how overpriced store-bought waffle mixes are. With very little effort, you have enough mix for six batches of waffles. However, only four of the ingredients are found in a normal kitchen. The rest of the ingredients - whole-wheat flour, spelt flour, cornmeal, malted milk powder, and wheat germ - may or may not be something you can find at your local grocery. Surprisingly, I found all of the necessary ingredients at Kroger, although some were organic and pricey.
After the mix is complete, the preparations for the batter go very quickly. While the waffle iron heats up, simply whisk together the waffle mix with milk, walnut or vegetable oil, vanilla extract, and an egg. The waffles are crisp when hot off the iron, but do not hold their crispness long. Cornmeal and wheat germ add crunch and texture to the waffle, while the malted milk powder lends a pleasing nuttiness.
All in all, these waffles are a nice change from a standard buttermilk waffle. They may also help you feel better about eating waffles while on your 2013 diet. Although it won't help you fulfill any New Year's Resolutions, we highly recommend you make a batch of Whisky Bacon (thanks "Food & Wine"!) while your waffles are cooking. Bon Appetit!
Multigrain Malt Waffle Mix
Yield: 7 1/4 cups
9 ounces all-purpose flour (about 2 1/2 cups)
9.5 ounces whole-wheat flour (about 2 cups)
1.8 ounces spelt flour (about 6 tablespoons)
1 cup yellow cornmeal
1/2 cup sugar
1/2 cup malted milk powder
3 tablespoons baking powder
2 tablespoons toasted wheat germ
1 tablespoon salt
Measure and sift all ingredients into a large bowl. Stir with a whisk and store in a sealed container in the refrigerator.
Multigrain Malt Waffles
Yield: 4 - 5 round 7" waffles
1 cup plus 2 tablespoons Multigrain Malt Waffle Mix
2/3 cup milk
2 tablespoons toasted walnut oil or vegetable oil
1 teaspoon vanilla extract
1 large egg
Measure waffle mix into a medium bowl. Add milk, oil, extract, and egg and whisk to combine. Let stand 5 minutes. Spoon or pour about 1/3 cup waffle batter onto the hot iron. Cook according to waffle iron manufacturer's directions.
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