Learning the intricacies of cooking with whole wheat leads to tasty discoveries such as these whole-wheat pancakes. (Bill Hogan/Chicago Tribune/MCT)
Bill Hogan / MCT Enlarge
The multigrain flour mix gives these waffl es their complex flavor. Two cups of cream make the batter delicate and keep the waffles moist. Serve with the best maple syrup you can find and good butter.
1 cup multigrain flour mix, see note
1 cup whole-grain pastry flour
1/4 cup sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon coarse salt
2 cups whipping cream
1/2 stick (1/4 cup) butter, melted
Cook's note: For multigrain flour mix, in a bowl mix 1 cup each whole-wheat flour, oat fl our, and barley flour; 1/2 cup each millet fl our and rye flour. Whisk.
Turn waffle iron to highest setting. Sift all dry ingredientsinto a large bowl.
Whisk eggs and cream together. Pour into dry ingredients.
Gently fold mixtures together until batter is thick and pillowlike, with large pockets of deflated bubbles on surface.
Brush waffle iron generously with butter. Ladle on 1/2 cup batter; close. Remove waffle with fork when indicatorlight shows it's done, 4-6 minutes. Repeat.
Nutrition information: Per serving: 274 calories, 67 percent of calories from fat, 20 g fat, 12 g saturated fat, 118 mg cholesterol, 19 g carbohydrates, 5 g protein, 253
mg sodium, 2 g fiber. Yield: 12 waffles
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