Five-Grain Cream Waffles

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The multigrain flour mix gives these waffles their complex flavor, tender texture, and nice chewy bite. Two cups of cream make the batter particularly delicate and keep the waffles moist even after they cool. Cook the waffles until they are dark golden-brown, so that the crust has a thin, crisp texture that offsets the fine crumb of the center. Serve these waffles with the best maple syrup you can find and a knob of good butter. For an extraspecial treat, try Blis maple syrup; it’s aged in bourbon barrels for a rich, round flavor that is incredible (see Sources).

Ingredients

  • 2 ounces (½ stick) butter, melted, for the waffle iron

Dry Mix

  • 1 cup Multigrain Flour Mix
  • 1 cup whole-grain pastry flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt

Wet Mix

  • 3 eggs
  • 2 cups heavy cream

Method

  1. Turn the waffle iron to its highest setting. Even if you don’t usually heat it this high, these waffles come out best when cooked at high heat. Sift the dry ingredients into a bowl, pouring any bits of grain or other ingredients that may remain in the sifter back into the bowl, and set aside.
  2. Whisk the cream and eggs together thoroughly. Pour the cream mixture into the dry ingredients, using a spatula to get every last bit. With a light hand gently fold the two mixtures together. The batter will be thick and pillowlike, with large pockets of deflated bubbles on the surface.
  3. Brush the waffle iron generously with butter; this is the key to a crisp crust. Use a ladle or a ½-cup measuring cup to scoop batter onto the spaces of the iron. Promptly close, and listen for the iron to sigh as the batter begins to cook. The smell wafting from the iron starts out like a freshly kneaded loaf of bread, then becomes toasty. Remove the waffle when the indicator light shows that it is done, or when a quick peek shows that they’ve turned a dark golden-brown, 4 to 6 minutes. Remove the hot waffle with a fork, and repeat with the remaining batter.
  4. The waffles should be served hot off the griddle.