Multigrain apple & cranberry waffles

Multigrain apple & cranberry waffles

6 waffles
15 mins
Cooking time
30 mins
Deidre Rooney

You don’t have to stick to these fruits. Use nectarines in the summer – they shouldn’t be too ripe or they’ll make the batter wet – and raisins or sour cherries for the dried fruit.

From the grocer


Quantity Ingredient
100g malted grain bread flour or malthouse bread flour
100g plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
130g plain yoghurt
2 eggs
100ml milk
25g butter, melted and cooled, plus extra for brushing
1 teaspoon natural vanilla extract
30g dried cranberries
greek-style yoghurt or creme fraiche, to serve
toasted pecans, roughly chopped, to serve
maple syrup, to serve

From the greengrocer

Quantity Ingredient
1 apple, peeled, cored and diced


  1. Sift the flours, baking powder and bicarbonate of soda together and put the bran collected in the sieve back into the mixture. In a pitcher, whisk together the yoghurt, eggs, milk, butter and vanilla with a fork.
  2. Make a well in the centre of the flours and pour in the egg and milk mixture. Mix together with a fork, beating to get a nice smooth batter. Stir in the apple and cranberries.
  3. Heat a waffle iron. Brush the inside with melted butter and pour some of the waffle mixture into each compartment. If you are using an electric waffle iron, cook according to the manufacturer’s instructions. If you are using a waffle iron that goes on the stovetop, cook over a medium heat for 3–4 minutes each side, turning the iron every minute or so.
  4. Serve topped with yoghurt or crème fraîche, toasted pecans and a drizzle of maple syrup.
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