Thursday, October 20, 2011
Deborah Madison's Multigrain Waffles
As I try to catch up on my posts, I'm realizing that I haven't been snapping as many photos as I'd like. So I'm skipping ahead to this one - Deborah Madison's Basic Waffles recipe, for which I took the Multigrain variation. I never would have turned to Vegetarian Cooking for Everyone for a waffle recipe, as I usually take it off the shelf looking for something to do with my CSA share, but it's a good basic recipe and I like the suggestions she makes in the Multigrain variation.
Deborah Madison lists in the ingredients: milk or buttermilk. Well, since they interact a little differently with leaveners, I opted to use buttermilk and so swapped the measures for baking powder/baking soda so that there would be more of the soda and less of the powders. For my "multigrains" I used a total of 2 cups of various flours: 1 cup spelt flour, 1/4 cup + 2 Tbsp cornmeal, 1/4 cup oat flour, 3 Tbsp wheat bran, 2 Tbsp teff flour, 1 Tbsp 7-grain hot cereal (dry). As long as a reliable flour is used for the bulk of it (1 cup or 1/2 the flour), you can pretty much throw anything in there, which I like because I have so many less common flours that I don't have much to do with. I'd like to try teff grains next time, as they are super tiny and add a nice crunch. Millet or amaranth would be good too, as long as the amount of (literally) whole grains is kept small so as not to disrupt the balance of flour.
There is no sugar in the recipe, so it can be used for a sweet or savory application - we opted for sweet, using some of the peach rum sauce I canned last year, which fully made up for the lack of sugar. I froze the extra in a gallon bag with parchment paper between the layers.