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Multi-Grain Waffles

Spring 2003, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.3 (232 votes)

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.



READER'S COMMENT:
"This recipe ROCKS! It's the only one I've found that doesn't stick to my waffle iron!! "
Multi-Grain Waffles

65 Reviews for Multi-Grain Waffles

04/18/2010
Anonymous

Fantastic Waffles! the texture is amazing. Flavor was great. I added 1/4 cup chopped pecans. I will be using this recipe from now on! Thanks.

Comments
04/14/2010

These waffles are absolutely perfect! I sometimes tweak recipes, but this one doesn't need it. Great hearty flavor and great fluffy waffle texture. I will never make another waffle recipe again!

Comments
04/02/2010

My kids loved these waffles. I didn't have any spray oil, so the waffles stuck a bit. Perhaps a little more oil in the recipe, or get some spray.

Delicious!

Comments (1)

35 comments

Anonymous wrote 15 weeks 1 day ago

I was out of spray oil so

I was out of spray oil so just brushed canola on with a silicone pastry brush

03/04/2010
Anonymous

This is most likely the best waffle recipe I've ever come across. When I pop the waffles into the toaster to warm them up, the whole kitchen smells amazing! Waffles are even higher on my 'best food' list now!

Comments
03/02/2010

I sauteed blueberries with agave nectar for a healthy and colorful syrup and it was fantastic!

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