Five-Grain Cream Waffles

From Good to the Grain: Baking with Whole-Grain Flours

Cookbook

Author(s): Kim Boyce, Quentin Bacon, Nancy Silverton, Amy Scattergood

Page 112

whole grain

Ingredients:

1 cup Multigrain Flour Mix
1 cup whole-grain pastry flour
1/4 cup sugar
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp kosher salt
3 eggs
2 cups heavy cream
2 oz butter, for waffle iron

Notes: Makes about 14 for the full recipe in the Belgian waffle iron

Reviews

2 reviews, average rating 4.5 / 5

Sort: Date ↕ Rating ↕ Difficulty ↕ Cooked ↓

Astrid5555

15 years ago

★ ★ ★ ★ ★ 5/5

1 found this helpful Sign in to mark helpful

I used buttermilk instead of cream to reduce the calories and the waffles turned out to be delicious! A definite keeper!

Report

andrew

14 years ago

★ ★ ★ ★ ★ 4/5

1 found this helpful Sign in to mark helpful

I went the whole way and used heavy cream, though only made a half portion of the waffles. They were very good indeed, though I think they definitely would be just as good with buttermilk as the previous reviewer did them. You can taste the cream, I think, and they are a little richer than the usual buttermilk waffles I make. Nice for a special occasion.

Report