Multigrain Buttermilk Waffles with Poppy Seeds
As with most things, Jennifer
Greene is particular about her waffles. I know-I
watched her go through the carefully prescribed regime
of selecting from her stash of homegrown whole grains,
grinding them and preparing the mix. Most of the
preparation took place in her outdoor summer kitchen
while she chased away the goats and the occasional
Unfortunately, not everyone will have direct access
to an artisan-grain grower, so she talked us through
some grain options readily available to the home cook,
and we incorporated them into a classic waffle recipe.
Barley flour, in particular, is a great substitute
for all-purpose flour. And store-bought poppy seeds
don't compare to fresh seeds; eating the fresh ones
right out of the field was a wonderful surprise. Jennifer
recommends soaking store-bought seeds overnight in
the buttermilk to soften them before making the waffles.
You might think these whole-grain
waffles might taste like hippie food, but they are
far from it; they're surprisingly light and delicious.
If you can, buy the grains whole and grind your own-, most flours are not
that fresh, and it's amazing what a difference it makes.
Jennifer doesn't add any sugar to her waffles, but
this recipe has a little; without it, you tend to taste
the baking soda and baking powder. And she's not a
fan of syrup-she eats her waffles with fresh fruit
1 1/2 tablespoons poppy seeds
3/4 cups buttermilk
1 1/2 cups barley flour
1/4 cup oat flour
1/4 cup corn flour
1/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon kosher salt
2 eggs, separated
6 tablespoons butter, melted and slightly
Yogurt and fresh fruit for serving such as berries,
or sliced peaches or nectarines for serving
Makes about 6 waffles
Combine the poppy seeds and buttermilk in a small
bowl and let soak for 1 to 2 hours in the refrigerator,
or overnight if possible.
Preheat a waffle iron. Sift together the flours, baking
soda, baking power, sugar, and salt into a bowl. Whisk
the egg yolks lightly in a large bowl and stir in the
melted butter and poppy seed mixture. Add the dry ingredients
and stir just until combined. In a medium bowl, beat
the egg whites until stiff but not dry and quickly
fold them into the batter.
When the waffle iron is hot, pour some batter over the
grid, easing it towards but not all the way to the edges
with a wooden spoon. Close the iron and cook until the
exterior of the waffle is crisp and golden, about 5 minutes.
Transfer the waffle to a platter and keep warm in a low
oven while you cook the remaining waffles. Serve hot
with yogurt and fresh fruit.