Tuesday, March 16, 2010

Whole Wheat Waffles

This Sunday was my husband's turn to make breakfast. He went for waffles, since we always have pancakes. Using our trusty BH&G cookbook, he whipped up a delicious breakfast.

Whole Wheat Waffles
adapted from Better Homes and Gardens New Cookbook, Bridal Edition

1-3/4 cups all-purpose whole wheat flour
2 tablespoons brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1-3/4 cups milk
1/2 1/4 cup cooking olive oil or butter, melted
1 teaspoon vanilla

NOTE: you will also need a waffle iron to make these. If you don't have a waffle iron and don't want another large piece of equipment clogging up your kitchen, I did find this nifty looking waffle griddle at Crate & Barrel.

In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.

In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle baker (use a regular or Belgian waffle baker). Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.

Servings: Makes 12 to 16 (4-inch) waffles

Chef's Notes
I always love waffles on a Sunday morning. It's a perfect way to relax with your cup of coffee. Even better, making them yourself means it costs less than it would at a diner, and you don't have to wait for a table!

These waffles were good, except they were a little on the dry side. We tried to be healthier by using less oil, and I think that's where the dryness came in. On the bright side, the old baking soda that I complained about in my last breakfast post has been replaced with a new supply, and the waffles puffed up perfectly.

Not in the mood for waffles? Check out my egg or pancake tags.

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