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Waffles: Multi Grain Waffles

Source of Recipe

Cooking at a glance - Breads & Muffins


List of Ingredients

SAUCE:
1 cup red raspberry all fruiti spread
1 tablespoon raspberry liqueur
1 cup loose pack frozen raspberries, thawed

WAFFLES:
1 cup flour
3/4 cup quick cooking multi grain cereal
1 tablespoon baking powder
1/4 teaspoon salt
2 egg yolks
8 ounces yogurt
3/4 cup milk
1/4 cup cooking oil
2 egg whites


Recipe

For spicy waffles, add 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1 teaspoon ground cloves to the dry ingredients. Fold in 1/2 cup chopped dates to the batter before folding in the egg whites, and serve with maple syrup instead of fruit sauce.

FOR SAUCE: In a small saucepan heat all-fruit spread or preserves and liqueur or orange juice till fruit spread or preserves are melted. Stir in peaches or raspberries; heat through. Keep warm while preparing waffles.

FOR WAFFLES: In a large mixing bowl stir together flour, multi-grain cereal or muesli, baking powder, and salt. Make a well in the center. In a medium mixing bowl use a fork to beat egg yolks slightly. Beat in yogurt, milk, and oil. Add egg yolk mixture to flour mixture all at once. Stir just till combined. (The batter will be lumpy.)

In a small mixing bowl beat egg whites till stiff peaks form (tips stand straight). Gently fold beaten egg whites into cereal mixture, leaving a few fluffs of egg white. Do not overmix. Pour 1 to 1 1/4 cups batter onto grids of a lightly greased preheated waffle baker. Close lid quickly; do not open during baking. Bake according to manufacturerís directions (about 5 minutes). When done, use a fork to lift waffle off grid. Place cooked waffles on a rack set on a baking sheet in a 300ºF oven. Repeat with remaining batter, placing each cooked waffle in one layer on rack in oven. Serve warm with raspberry-peach sauce.