Waffles II

Since waffles are one of my favorite foods, I love trying out different batters. Here are two variations: multigrain waffles and spiced pumpkin waffles.

These multigrain waffles are from the awesome Heidi Swanson of 101cookbooks.com. She is a great inspiration to me for trying new grains and incorporating more whole foods into recipes. These waffles are heavier than regular, but not too much. I didn't have any poppy seeds when I tried them, so I left them out. The overall flavor is subtle, so top them with whatever you like on regular waffles.

Multigrain Waffles
from 101cookbooks.com - with Heidi Swanson's suggested substitutions

1 1/2 tablespoons poppy seeds
2 cups buttermilk
1 cup whole wheat pastry flour
1/2 cup oat flour
1/2 cup rye flour
1 tablespoon natural cane sugar or Muscovado sugar
1 tablespoon aluminum-free baking powder
scant 1/2 teaspoon fine grain sea salt
3 large eggs, whisked
1/3 cup / 3 oz unsalted butter, melted and cooled a bit

If you happen to remember, soak the poppy seeds in the buttermilk overnight, if not, it's no big deal. Just add them to the wet mix later on.

Preheat your waffle iron. I set mine to medium heat, but you'll have to play around a bit with the settings on your particular waffle iron to settle on the right temperature.
In a large bowl mix the flours, sugar, baking powder, and salt together. In a separate bowl whisk the eggs into the buttermilk mixture, then whisk in the melted butter. Whisk the wet ingredients into the dry and stir until just combined.

I use about 1/2 cup of batter per waffle. Close the iron, and resist the urge to peek for a couple of minutes, the waffle needs time to set and develop a bit of a skin. After that you can check to see how your waffle is coming along. Cook until deeply golden. If you aren't eating the waffles immediately, keep in mind they can get a bit soggy if you place them directly on a plate. I tend to set hot waffles on a metal cookie rack in a warm/hot place while cooking the remainders. Serve with syrup, preserves, or sprinkled with more Muscovado sugar.

Makes 6 - 8 standard waffles.

Spiced pumpkin anything floats my boat. Since these waffles are full of flavor, only a simple topping is needed. I prefer plain yogurt, but maple syrup pairs nicely as well. Don't peek before the waffle iron says the waffle is done baking as these tend to separate if the iron is opened before the batter is baked.

Spiced Pumpkin Waffles
from Pancakes and Waffles by Kate Habershon

1 ½ c. flour
3 tsp. baking powder
½ tsp. ground cinnamon
1 tsp. freshly grated nutmeg
1 tsp. ground ginger
A pinch of salt
½ tsp. freshly ground black pepper
2 eggs
¼ c. firmly packed brown sugar
8 oz. pumpkin puree
1 2/3 c. milk
4 Tbsp. unsalted butter, melted and cooled
Freshly grated zest of 1 orange

Sift the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt and pepper into a large bowl. Put the eggs, sugar, pumpkin, milk, cooled melted butter, and orange zest into a second bowl and beat well. Gently fold in the flour mixture.

Pour batter into waffle iron and cook until crisp, about 4-5 minutes.