Whole Wheat Waffles
adapted from Better Homes and Gardens New Cookbook, Bridal Edition
2 tablespoons brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1-3/4 cups milk
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
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.