Michael Ableman - sustainable agriculture, organic farming


Michael Ableman PR Materials & Contact Information

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 fly.

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 and yogurt.

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 cooled
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.


Home    About Michael    Appearances    Writing    Photography    Foxglove Farm    Recipes    Press    Store    Links    Sitemap    Contacts

Copyright © 2005 Michael Ableman, All Rights Reserved