Multi-Grain Waffles

  • Active Time 20m
  • Total Time 20m

Makes 3 or 4 waffles

For spicy waffles, add 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1 teaspoon ground cloves to the dry ingredients. Fold in 1/2 cup chopped dates to the batter before folding in the egg whites, and serve with maple syrup instead of fruit sauce.


  • For Sauce:
  • 1 cup red raspberry all-fruit spread or apricot preserves
  • 1 tablespoon raspberry liqueur or orange juice
  • 1 cup loose-pack frozen peaches or raspberries, thawed
  • For Waffles:
  • 1 cup all-purpose flour
  • 3/4 cup quick-cooking multi-grain cereal or muesli
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 egg yolks
  • 1 cup (8 ounces) plain yogurt
  • 3/4 cup milk
  • 1/4 cup cooking oil
  • 2 egg whites


FOR SAUCE: In a small saucepan, heat the all-fruit spread or preserves and liqueur or orange juice till melted. Stir in the peaches or raspberries; heat through. Keep warm.

FOR WAFFLES: In a large mixing bowl, stir together the flour, multi-grain cereal or muesli, baking powder and salt. Make a well in the center. In a medium mixing bowl, use a fork to beat the egg yolks slightly. Beat in the yogurt, milk and oil. Add the egg yolk mixture to flour mixture. Stir just till combined. (The batter will be lumpy.)

In a small mixing bowl, beat the egg whites till stiff peaks form (tips stand straight). Gently fold the egg whites into the cereal mixture, leaving a few streaks of white. Do not overmix.

Pour 1 to 1 1/4 cups batter onto a lightly greased preheated waffle iron. Close lid quickly; do not open cooking. Cook according to manufacturer’s directions (about 5 minutes). When done, use a fork to lift the waffle off grid. Place cooked waffles on a rack set on a baking sheet in a 300 degrees F oven. Repeat with the remaining batter, placing each cooked waffle in one layer on rack in oven. Serve warm with raspberry-peach sauce.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 565

nutrition information per serving

606 calories; 19g total fat; 113mg cholesterol; 457mg sodium; 99g carbohydrates; 3g fiber; 13g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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