Photo: Mariana Medvedeva
Multigrain Waffles
10 ingredients
10 min + 20 min
openrecipes
Poppyseed-flecked and made with a blend of barley, oat, and rye flours, these multigrain waffles are buttermilk-moist with a golden crust and a hint of tanginess.
Estimated Nutrition (whole recipe, rough)
1263
Calories
39g
Protein
30g
Fat
207g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Barley | 1 cup cooked (157g) | 193 |
| Oat | 1/2 cup dry (40g) | 154 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Rye | 1 slice (32g) | 83 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Poppy Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 tablespoons poppy seeds
- 2 cups / 475 ml buttermilk
- 1 cup / 3.5 oz / 100g barley flour
- 1/2 cup / 1.5 oz / 45 g oat flour
- 1/2 cup / 2 oz / 55g rye flour
- 1 tablespoon natural cane sugar or Muscovado sugar
- 1 tablespoon aluminum-free baking powder
- scant 1/2 teaspoon fine grain sea salt
- 3 large eggs, whisked
- 1/3 cup / 3 oz unsalted butter, melted and cooled a bit
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes