Whole Grain Waffles

The Gourmandise School   of Sweets and Savories

Hot off the press. Breakfast, oh breakfast, how we love to hate you. We're a tough audience in the morning. Cranky, hungry, in a hurry. Won't you please bring us some joy? Something hearty but not heavy, a little sweetness, perhaps some level of portability. What? You've got something? Hold on. Let me get a pen and paper... Whole Grain Waffles We make these with golden raisins, cardamom and pistachios, but you can substitute any of those or leave them out entirely. Want to learn a few more great recipes? The Waffle class isNov. 5th. Soak in warm water: 1/2 cup dried fruit, chopped if needed Melt and set aside: 1 stick butter Whisk together in a small bowl: 1-1/2 cups whole grain flour 1/2 cup all purpose flour 1-1/2 tsps baking powder 1 tsp baking soda 1/4 tsp salt 2 Tbsps sugar 1/4 tsp ground cardamom Whisk together in a medium bowl: 3 eggs 2 cups buttermilk* 1/2 of the melted butter most of the soaked and strained fruits, if using 1. Pour the dry ingredients over the bowl of milk and eggs. Fold with a spatula or wooden spoon just until the mixture comes together. Overmixing will make for tough waffles. 2. Pour into waffle maker according to its instructions. 3. Once cooked and cooled, toast in the oven or toaster to crisp them up, if desired. We make double batches and freeze them, ready for quick-toasting on the fly. *Out of buttermilk or too early to hit the store? Add 1 Tbsp lemon juice or 2 tsps vinegar to 2 cups of milk and let sit for at least 10 minutes (this will also keep in the fridge for a couple of weeks). Topping 1/2 cup maple syrup remaining melted butter remaining soaked fruit toasted pistachios, if desired 1. Warm all of these up in a small pot and pour over toasted waffles. Wishing you a delicious day,  Clémence and Hadley