MULTIGRAIN WAFFLES EGGO RECIPES

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MULTI-GRAIN WAFFLES RECIPE | EATINGWELL



Multi-Grain Waffles Recipe | EatingWell image

Traditional waffles are a butter-laden, high-carb indulgence, but they make the transition to good fats and smart carbs beautifully, yielding crisp, nutty-tasting waffles with all the sweet pleasure of the original. The batter can also be used for pancakes.

Provided by Patsy Jamieson

Categories     Make-Ahead Christmas Breakfast & Brunch Recipes

Total Time 45 minutes

Number Of Ingredients 13

2 cups buttermilk
½ cup old-fashioned rolled oats
? cup whole-wheat flour
? cup all-purpose flour
1/4 cup toasted wheat germ, or cornmeal
1?½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
¼ cup packed brown sugar
1 tablespoon canola oil
2 teaspoons vanilla extract

Steps:

  • Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
  • Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.
  • Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.
  • Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 194.5 calories, CarbohydrateContent 31.3 g, CholesterolContent 49 mg, FatContent 4.7 g, FiberContent 2.5 g, ProteinContent 7.9 g, SaturatedFatContent 1 g, SodiumContent 379.3 mg, SugarContent 10.3 g

TOP SECRET RECIPES | KELLOGG'S EGGO WAFFLES



Top Secret Recipes | Kellogg's Eggo Waffles image

On November 18, 2009 Kellogg Co. reported a nationwide shortage of its popular Eggo frozen waffles until the middle of 2010 because of interruptions at two of the four plants that make them. Historic amounts of rain closed a plant in Atlanta, and production lines at the bakery in Rossville, Tennessee were closed indefinitely for repairs. Once I heard the news I bounced to my local supermarket and snagged some of the last few boxes of Eggos on the freezer shelves to pound out a recipe for the homestyle version of these waffles (plus three other popular varieties—see Tidbits). Now the Eggo-deprived could fill the hole in their freezer with a worthy substitute until the real Eggos returned. But I never did print the recipe in a book. Eggo Waffles are round, so I looked everywhere for a waffle iron that will produce round waffles small enough to fit into your toaster. No such luck. I finally called off the search when I decided that waffle shape is an unimportant detail. What really matters is that your waffles taste the same as Eqqo Waffles, and heat up the same way in a toaster as Eggo Waffles when you are ready to serve them. So that’s how I designed this clone. With this recipe you make waffles that are slightly undercooked so that they can be frozen and reheated later in a standard toaster without overcooking. Most waffle irons produce rectangular waffles that fit nicely into a toaster, but even the waffles that come out of round waffle irons are easy to break in half or in quarters so that they completely fit all the way into the toaster slot when you’re ready to eat them. Just be sure to set your toaster on its lowest or second lowest setting when you heat them up. Today Eggo Waffles are plentiful on store shelves. But if there is ever another shortage in this waffle’s future, you are now prepared. Find more of your favorite breakfast copycat recipes here. 

Provided by Todd Wilbur

Total Time 10 minutes0S

Prep Time 5 minutes0S

Cook Time 5 minutes0S

Number Of Ingredients 11

Nutrition Facts : Calories 610 calories

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