Multigrain Buttermilk Waffles with Poppy Seeds
“You might think these whole-grain waffles [from grain farmer Jennifer Greene] will taste like hippie food,” says Fields of Plenty (Chronicle Books, 2005) author Michael Ableman, “but they are far from it; they’re surprisingly light and delicious.”
- 1 1⁄2 Tbsp. poppy seeds
- 1 3⁄4 cups buttermilk
- 1 1⁄2 cups barley flour
- 1⁄4 cup oat flour
- 1⁄4 cup corn flour
- 1 Tbsp. sugar
- 1 1⁄2 tsp. baking powder
- 1⁄2 tsp. kosher salt
- 1⁄4 tsp. baking soda
- 2 eggs, separated
- 6 Tbsp. butter, melted and slightly cooled
- Yogurt and fresh fruit such as berries, or sliced peaches or nectarines, for serving
- 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, sugar, baking powder, salt, and baking soda 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 toward 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.