Multigrain Waffles with Lemon Poppyseed Syrup

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Rye, oh rye..how I love thee! Rye is my new favorite whole grain to use in my bread baking. It has such a great nutty, almost licorice flavor. Surprisingly it is not too heavy or dense. Rye flour added to all of your favorite bread recipes works quite well! These multigrain waffles are light and airy, you would never know they are filled with four different grains. If you need a new waffle recipe to help fill up your hungry kids up in the morning, this is a great recipe!

You know me and my love affair with butter syrup. This Lemon Poppyseed Syrup was totally amazing on these waffles. The sweet & sour combination was amazing together with these waffles! (Don't worry, they would be great with regular syrup too :)

Mutigrain Waffles with Lemon Poppyseed Syrup
2 c. white flour
1/2 c. wheat flour
1 c. rye flour
1/2 c. brown rice flour (or more wheat or white flour)
1/2 c. oat flour
1/2 c. powdered milk
2 c. water (or 2 c. milk and no powdered milk)
1 t. salt
1/4 c. sugar
1/2 c. oil
6 eggs
2 T. baking powder
In a large bowl, mix together the eggs, oil, sugar, salt, and powdered milk. Whisk until eggs are blended. Add the water, baking powder and the white, wheat, rye, oat and brown rice flour. Mix until combined (don't over mix). Pour batter onto a hot waffle iron and cook until golden brown. Serve with maple syrup, butter syrup or the Lemon Poppyseed syrup below.

Lemon Poppyseed Syrup
1 stick butter
2 c. sugar
2 t. poppyseeds
Juice and zest of one lemon
1/4-1/3 c. evaporated milk
In a sauce pan, begin cooking on low heat the butter and sugar. Simmer on low until the sugar begins to dissolve. Add the evaporated milk, lemon zest, lemon juice and poppyseeds. Simmer on low until the syrup is smooth and begins to thicken.