These waffles are so good, and so crispy-crunchy-grainy-nutty that they defy the category. They also take a bit of advance prepping, so it's the perfect thing to start making the night before Father's Day (hint, hint) so that breakfast in bed is that much more special for dad.
An ode to a favorite pancake served at the legendary AXE restaurant in Venice, California (that is sadly no longer), these waffles are everything a normal waffle isn't. Celebrate the extraordinary, individual, multi-faceted dads in your life with this hearty, delicious, multigrain breakfast treat.
Ingredients:
1 cup 10-grain hot cereal mix (such as Bob's Red Mill brand)
¼ cup millet
¾ cup whole wheat flour
½ cup all-purpose spelt flour
2 tablespoons maple syrup
1 teaspoon baking powder
2 teaspoons kosher salt
1½ cups whole milk or almond milk
6 cups water
2 eggs
¼ cup mild olive oil
1 cup cooked brown rice
1 tablespoon poppy seeds
1 tablespoon white sesame seeds
3 tablespoons of ghee for cooking
Butter and maple syrup for serving
Method:
- The night before cooking, combine the cereal mix, millet, and water in a bowl, cover, and refrigerate. Prepare a small batch of brown rice to yield 1 cup cooked.
- When ready to make the waffles, stir together the whole wheat and all-purpose spelt flours, maple syrup, baking powder, and salt in a large bowl. Add the milk, eggs, and the ¼ cup olive oil and gently mix to incorporate. Drain the cereal-millet mixture and add it along with the brown rice and poppy and sesame seeds, and mix until just combined.
- Preheat your waffle iron. When hot, grease the iron with ghee until sizzling.
- Add about 1/2 cup cups of batter to the iron, and smooth evenly to the edges.
- Cook until golden brown and cooked all the way through, about 10 minutes.The time this takes will, however, depend on your waffle iron!
