multigrain waffles

syrup, fork

multigrain waffles

during this undefined mid-season time that i mentioned yesterday, finding the perfect meals can be a challenge. as with the weather and decor, too-heavy comfort foods are a bit overdone, but there isn't much in the way of fresh produce either. a good hearty waffle seems just perfect for march.

this multigrain variety comes together rather quickly, especially if you prep the ingredients the night before. they proved to make a good start to the day when paired with coffee and blue skies.

multigrain waffles

2 cups buttermilk
1/2 cup old fashioned rolled oats
2/3 cup whole wheat flour
2/3 cup all purpose flour
1/4 cup cornmeal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
2 large eggs, lightly beaten
1/4 cup packed brown sugar
1 tbsp. canola oil
2 tsp. vanilla extract

mix buttermilk and oats in a medium bowl, let stand for 15 minutes.

whisk flours, cornmeal, baking powder, soda, salt and cinnamon in a large bowl.

stir eggs, sugar, oil and vanilla into the oat mixture. add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.

coat a waffle iron with cooking spray and preheat. spoon in enough batter to cover three-fourths of the surface. cook until waffles are crisp and golden brown, 4 to 5 minutes. repeat with remaining batter.

we enjoyed them with sliced bananas, a dab of butter, and a drizzle of maple syrup.