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| Liège waffles. (Photo credit: Wikipedia) |
Is this the year you will kick-start your career as home-based baker? Are you finally saying goodbye to those nagging ten pounds? Is this the year you will kick a bad habit? Many of us make promises like these to ourselves at the start of every year, spurred by hope and great expectation. Yet as weeks pass, the enthusiasm to stick to our promises slowly wane and old habits and mindsets start taking over again. Next thing you know, the realization of the possibilities you initially thought look dimmer and dimmer.
Do not fret. Remember, life is what you make it to be. Every possibility that you imagined for yourself can be realized if you just put your heart into it. Sometimes the reason why we fail is because there are unreasonable expectations behind them.
You better start promising yourself in doing simple things such as doing this Multigrain Buttermilk Waffles with Poppy Seeds. They're surprisingly light and delicious.You will never fail keeping up to your promise of becoming a full time home-based baker if you will try. I believe anything can be achieved!
MULTIGRAIN BUTTERMILK WAFFLES WITH POPPY SEEDS
You will need:
1/2 tbsp poppy seeds
1 3/4 cups butter milk
1 1/2 cups barley flour
1/4 cup oat flour
1/4 cup corn flour
1 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp kosher salt
1/4 tsp baking soda
2 eggs, separated
6 tbsp butter, melted and slightly cooled Yogurt and fresh fruit such as berries, or slice of peaches or nectarines, for serving
Here's how:
1. 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.
2. Preheat waffle iron. Sift together the flours, sugar, baking powder, salt and baking soda into a bowl. Whisk the egg yolks lightly in a large bowl and stir in the melted butter and poppy seeds 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.
3. 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. Set hot with yogurt and fresh fruit.
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