Whole Grain Waffles
These crispy whole grain waffles are perfect for weekend breakfasts. These freeze well for later, too (just defrost in the toaster).
Ingredients
- 1 cup whole wheat pastry flour
- 1 cup whole wheat flour (you can also use spelt, rye, cornmeal or buckwheat)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- ½ teaspoon ground cinnamon
- 2 cups buttermilk (make your own: add 2 tablespoons of vinegar or lemon juice to 2 cups milk, and let sit for 5 minutes)
- 3 eggs
- 1 tablespoon maple syrup (or honey)
- ¼ cup (½ stick) butter, melted (original recipe called for one full stick of butter)
- ½ teaspoon vanilla extract
Instructions
- To keep the cooked waffles warm while you finish cooking the rest, reheat your oven to 200 degrees and heat up your waffle iron.
- Mix the dry ingredients (flours, baking powder, baking soda, salt and cinnamon) in a large mixing bowl.
- In a large measuring cup, whisk together the buttermilk, eggs, maple syrup and vanilla until combined.
- Pour the liquid ingredients into the dry ingredients. Stir just until they are mixed. Add the melted butter and mix well.
- Pour batter into your waffle iron until the batter reaches the edges of the iron. Cook until crisp and golden.
- To keep them warm until you’re ready to serve, place each waffle in a single layer on a rack in a 200-degree oven. Five minutes in the oven may help them get a little crispier.
Notes
Adapted from Alice Waters’ recipe in Green Market Baking Book.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Find it online: https://sooka.info/whole-wheat-waffles-recipe/%3C/a%3E%3C/p%3E