Multigrain Buttermilk Waffles with Poppy Seeds

You might think these whole-grain waffles will taste like hippie food, but they are far from it; they're surprisingly light and delicious. If you can, buy the grains whole and grind your own. Most flours are not that fresh, and it's amazing what a difference it makes.

1 1/2 tablespoons poppy seeds
1 3/4 cups buttermilk
1 1/2 cups barley flour
1/4 cup oat flour
1/4 cup corn flour
1/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon kosher salt
2  eggs, separated
6 tablespoons unsalted 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, baking soda, baking powder, sugar, and salt 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.

Ease of Preparation: Moderate

Preparation Time: 10 min
soak seeds overnight

Cook Time: 30 min

Servings: 6

Recipe By: Michael Ableman

From:  Fields of Plenty
Used with permission of Chronicle Books

Nutrition Facts
As prepared, each serving contains 350 calories, 16g total fat, 105mg cholesterol, 450mg sodium, 41g total carbohydrate and 10g protein.