Story time. Nearly 15 years ago, when Brad and I married, some nice person gave us a waffle iron as a gift. We used it and moved it and used it and moved it and used it... It was one of those cute little tiny round waffle irons, and I knew it wouldn't last forever. It didn't. I decided though, that I would NOT just buy any old waffle iron. I wanted one that would make 4 large waffles at once (with a large family, it doesn't work to make them one at a time - by the time the mom finally puts hers in the iron, the kids are asking for lunch!) and I wanted a Belgian waffle maker - let's just say I was a "Waffle Iron Snob". For years, literally, I looked for the perfect waffle iron. Marts, department stores, kitchen stores, online... I never found one I loved. Then one day, I must have been hungry, I found a double Belgian waffle iron at a department store. It was on sale and I had a coupon for more off - taking it down to about $80. It was ALMOST what I wanted - well, half (2 Belgians, not 4) but since I had not been successful in finding a 4 slice in YEARS I thought maybe it wasn't out there to be had. I decided to get it... after I ran over to the kitchen store one more time, just to be sure that they didn't get one in... guess what??? They had my PERFECT waffle iron! Perfect! And it was listed at about $60 AND I had a 20% off of that... I couldn't pass it up. I brought it home and these waffles were the first ones I made from their book. This recipe belongs to Cuisinart, and it rocks.
SUPER Multigrain Waffles
2 cups whole wheat flour
1 cup all purpose flour
1 cup old fashioned rolled oats (not quick oats)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
4 large eggs, lightly beaten
2 cups milk
1/4 cup maple syrup
2 teaspoons pure vanilla extract
3/4 cups unsalted butter, melted
1/4 cup canola oil
2 cups yogurt
(optional - I never use them) 1 cup finely chopped pecans or walnuts
Put the flours, oats, baking powder, baking soda, and salt into a large mixing bowl and whisk to combine.
Add the eggs, milk, syrup and vanilla; whisk until smooth.
Stir in butter, oil and yogurt.
Finally stir in the chopped nuts, if using, into batter.
Let batter rest 5 minutes before using.
These waffles are SO packed with goodness. They are going to last until lunch. They also work well frozen and thawed in the toaster. I have made these for family, friends, and church groups and it is ALWAYS a hit. Ahhhh... SUPER Multigrain Waffles.