Here at The Militant Carnivore Cooks for his Vegetarian Wife, we believe that health-conscious nutrition and irresponsibly wretched excess go hand in hand. Thus, our scientists at TMCCFHVW Labs have created the Ultimate Multigrain Waffle: It’s packed full of whole wheat flour, cornmeal and quinoa for all of the self-righteous fiber one could hope for at breakfast. It also has a cubic s***load of butter thrown into it. (That “c” that you see after the number “1” down below is not a typo.)
It’s not my fault: The Joy of Cooking said it was OK. I quote verbatim from its recipe for Basic Waffles: “We give you three choices to prepare this recipe: use 4 tablespoons butter for a reduced-fat waffle, 8 tablespoons for a classic light and fluffy waffle; or 16 tablespoons for the crunchiest most delicious waffle imaginable.”
That’s not really a choice at all, is it?
makes 15-20 waffles
- 1 c whole wheat flour
- 1 c cornmeal, preferably stone-ground
- 1 T baking powder
- 1/4 c sugar
- pinch of salt
- 3 eggs
- 1 1/2 c milk
- 1 c butter, melted
- 2 c cooked quinoa
Mix the first five ingredients (aka, the dry ingredients) together in a large mixing bowl. In another mixing bowl, mix together the eggs, milk and butter. Pour the wet ingredients over the dry ingredients and stir with a wooden spoon just until combined. Stir in the cooked quinoa. Preheat the waffle maker according to manufacturer’s instructions. Make the waffles (my waffle maker uses a 1/3 c of batter at a time, and I like to use the darkest setting) and serve immediately, or keep warm on a rack set over a baking sheet in a 200 degree oven. Serve with maple syrup, fresh fruit or a savory ragout. I would advise against putting extra butter on these waffles.
This is the first time in my life I have ever wanted a waffle iron. Damn you!
I laughed out loud! I am glad to have discovered this blog! 🙂 Love your writing. I got a waffle iron for Christmas and have been looking for just such a recipe…. Thanks!
um, that’s amazing. you know, sometimes there’s just no substitute for fat. it’s why we don’t poach french fries. also, if you think about it, that’s how much butter goes into a standard chocolate chip cookie recipe, and *they* make a good breakfast…
We have just finished a batch of these waffles (made with red quinoa – pleasantly crunchy) and of course the full complement of butter. It was easy to replace the wheat flour with gluten-free baking mix. And they were generally acclaimed as delicious by all. Cheers!