Make Ahead: To prepare the waffles for freezing and toasting, griddle the waffles, cooking them through but only until moderately golden and firmly stable. Place them on cooling racks as they are griddled. When cool, wrap each waffle in plastic wrap, then place in a freezer-safe resealable plastic food storage bag, and freeze for up to 1 month. To reheat, unwrap the frozen waffles and place them directly into a toaster oven (not in an upright toaster) on a medium-low setting until heated through.
Yield: Makes Belgian-style waffles
- 1 1/4 cups flour
- 1 cup whole-wheat pastry flour (sometimes called "whole-grain" pastry flour)
- 1 cup oat flour
- 1/2 cup kamut or spelt flour (see NOTES)
- 1/4 cup yellow or white cornmeal
- 2 tablespoons flaxseed meal, preferably golden
- 1/2 cup ground cane sugar (see NOTES)
- 4 1/2 teaspoons baking powder, preferably Rumford brand (aluminum-free, double-acting)
- 1 teaspoon baking soda (if lumpy, sift before measuring)
- Rounded 1/4 teaspoon salt, preferably fine sea salt
- 4 large eggs
- 2/3 cup plain whole-milk yogurt
- 1/3 cup plus 3 tablespoons vegetable oil, such as canola oil (may substitute 8 tablespoons, or 1 stick, of unsalted butter that has been melted and cooled to tepid)
- 2 tablespoons vanilla extract
- 2 1/2 cups cultured low-fat buttermilk
Preheat a round, four-quadrant Belgian-style waffle iron.
Whisk together the all-purpose flour, whole-wheat pastry flour, oat flour, kamut or spelt flour, cornmeal, flaxseed meal and sugar in a large mixing bowl. Add the baking powder, baking soda and salt; whisk thoroughly to incorporate.
Whisk the eggs, yogurt, oil and vanilla extract in a medium mixing bowl, breaking up the eggs and incorporating the yogurt. Add the buttermilk and whisk to combine.
Pour the buttermilk mixture over the flour mixture. Stir to combine, using a flexible spatula or wooden spoon. The batter will be moderately thick and somewhat lumpy. Though all traces of the flour should be incorporated, resist the temptation to break up the lumps; they will disappear once the waffle mixture is griddled.
Carefully spoon 2/3 to 3/4 cup of the waffle batter into the middle of the preheated waffle iron. Close the lid and griddle the waffles until cooked through and golden brown. If your waffle iron has numbered settings, use No. 4 or 5. The color of the waffle largely is an indicator of its cooked-through structure; to be safe, the waffle batter must be thoroughly cooked.
Carefully lift the waffles onto individual plates; serve immediately. Repeat to use all of the remaining batter.
NOTES: Alter Eco Fair Trade Organic Ground Cane Sugar is available in 1-pound boxes at some Whole Foods Markets. It is a medium-brown color and unrefined. (A reasonable alternative is organic light brown sugar, which should be measured firmly packed in a dry measuring cup.) This amount of sugar returns a waffle that is balanced and only moderately sweet; the quantity can be reduced to 1/3 cup or increased to 2/3 cup, depending upon taste, without affecting the balance of the recipe.
Whole Foods Market carries a range of flours from Arrowhead Mills. Those appropriate for this recipe are Arrowhead Mills Organic Spelt Flour (available in 32-ounce bags); Arrowhead Mills Organic Whole Grain Pastry Flour (available in 32-ounce bags); Arrowhead Mills Organic Yellow Cornmeal (available in 32-ounce bags), and Arrowhead Mills Organic Oat Flour (available in 24-ounce bags). Whole Foods also carries items from the Bob's Red Mill product line. At some Whole Foods with bulk-bin items, look out for whole-wheat pastry flour and organic unrefined cane sugar (the granulation is fine enough to use in waffle batters). It's best to call individual stores for availability on all baking products.
From cookbook author Lisa Yockelson.
Tested by Lisa Yockelson.
E-mail questions to the Food Section at firstname.lastname@example.org.