Wednesday, January 30, 2013

Whole Wheat Waffles

Prep Time: Easy-medium (typical for waffles)
Source: Adapted from the Better Homes & Gardens cookbook

This has been our go-to recipe for waffles ever since we got married. Made with white flour and sugar, as the original recipe calls for, it produces light, deliciously buttery waffles that crisp up just enough on the outside. After we got a wheat grinder this last Christmas, however, we used some of our freshly ground white wheat flour to make them, and oh my goodness, are they good! We made them probably 4 times in the days after Christmas, and have made them several times since. For classic white waffles, replace the wheat flour with white flour and the honey with white sugar.

1 3/4 cups white wheat flour
1 T baking powder
1/4 t salt
2 eggs
2 T honey
1 3/4 cups milk
1/2 cup canola oil or melted butter
1 t vanilla

Preheat waffle iron. In a medium-sized bowl, whisk together eggs, honey, milk, oil, and vanilla. Gently scoop flour into bowl so that it sort of sits on top of the wet ingredients, and then add baking powder and salt on top of flour. Use your whisk or fork to gently sift the baking powder and salt into the flour a little, and then combine all ingredients together and mix until smooth. 

For our waffle iron, we've found that using about exactly 1/3 cup of this batter is absolutely perfect, but yours might be different! Cook according to the directions on your waffle iron. Serve hot with butter and syrup. Waffles typically come out of the iron a little soft and crisp up in the first minute or two on the plate.

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