Daily Bread: Multi-Grain Waffles

It's the weekend! Daddy's home all day, and we're all a little cheerier than usual. After the early service at St. John's tomorrow, we'll feast on these yummy waffles. Maybe I'll even try to rope another family into breakfast at our house if I get courageous.

Multi-Grain Waffles

Ingredients
1 3/4 cups whole-wheat flour
1/2 cup multi-grain (7, 9, 12, whatever you've got) cereal
boiling water
1 T sugar
1/2 tsp. salt
1 cup milk (whole milk or evaporated milk are best, but skim works)
3/4 cups water (if you used skim above, just use 1 3/4 cups milk and no water)
2 eggs, separated
1/3 cup melted butter or margarine

Equipment
waffle iron

Method
Pour boiling water over cereal just to cover. Let stand 20 minutes.

While the cereal is hanging out, combine flour, baking powder, sugar and salt. All at once add milk, water (or more milk) and egg yolks. Stir to combine and then beat in butter and multi-grain cereal.

Whip the egg whites to stiff peaks. If you've never done this by hand, no electricity, not even one of those mechanical egg-beater things, you should give it a try. You'll work up enough of an appetite to have 2 waffles with real butter and syrup afterward.

Fold the egg whites into the batter. Be gentle and don't deflate the egg whites.

Bake in the waffle iron. They're usually ready when they stop steaming, sometimes just a little before that.