Multigrain Waffle

Multigrain waffle is one of my kids favourite breakfast. Earlier I used to buy frozen waffles then I wanted to try this recipe from scratch and I got very yummy fresh waffles. Now, I stopped buying frozen waffle and preparing waffles whenever we want and also this multigrain waffle is healthy too.

Waffle is a dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of waffle iron and recipe used. Waffles are eaten throughout the world, particularly in Belgium, which has over a dozen regional varieties. Waffles may be made fresh or simply heated after having been commercially cooked and frozen.

Ingredients for Multigrain Waffle

Wheat flour – 1 1/2 cup
Cornmeal – 1/4 cup
Old-fashioned rolled oats – 1/4 cup
Baking powder – 2 tsp
Kosher salt – 1 tsp
Baking soda – 1/2 tsp
Curd – 1 cup or butter milk – 1 1/2 cup
Mixed nuts – 1/2 cup (optional)
Oil – 3 tbs plus more for brushing waffle iron
Sugar – 3 tbs
Eggs – 2

Directions

Take 1 cup of curd and 1/2 cup of water and blend well.
Crack eggs and add to the blender.
Add sugar, baking powder, kosher salt, baking powder and oil to the blender.
Blend until well mixed.
Take a mixing bowl and add wheat flour, cornmeal, oats, mixed nuts then mix well.
Pour the blended mixture to the mixing bowl little by little.
Add enough water to bring to dosa batter consistency.
Preheat the waffle maker and set the heat near dark.
When the waffle maker is ready brush that with oil.
Pour the batter and close the waffle maker.
Wait for the green ready light then open lid and take out the waffle.
Multigrain waffle ready.
Serve with your favorite toppings.
I used waffle syrup & maple syrup.

Notes

Waffle can be served with chocolate syrup or any other flavored syrups.
We can also top it with whipping cream and berries.
For mixed nuts, I used Cashews, Walnut, Almond and pistachio.