Breakfast: Whole Grain Waffles

By SharonE

I like crispy waffles with flavor but I've been trying to eat more whole grains so I adapted my favorite waffle recipe. It's work but well worth it. They are thin so you can eat a bunch...the more surface area, the better!

Ingredients

• 1/4 cup all-purpose flour
• 1/4 cup spelt flour
• 1/4 cup whole wheat flour
• 1/4 cup cornstarch
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1 large egg, separated
• 3/4 cup buttermilk
• 6 tbs. vegetable oil
• 1/4 cup whole milk
• 1 tbsp. sugar
• 1/2 tsp. pure vanilla extract

Preparation

Step 1

Preheat oven to 200 degrees.

In a medium bowl, beat the egg white to soft peaks. Add the sugar and beat until firm and glossy. Beat in the vanilla.

In another medium bowl, combine the flours, cornstarch, salt, baking powder and baking soda. (You can easily use 3/4 cup all-purpose flour instead of the mix.)

In a glass measuring cup, blend the buttermilk, oil and milk and then then beat in the egg yolk.

Pour the liquid ingredients into the dry and whisk until JUST BLENDED. Using a rubber spatula, gently fold in the beaten egg white until just incorporated.

Preheat your waffle iron and oil it lightly. Pour about 1/2 cup of batter into waffle iron when ready. Cook according to your waffle iron instructions. I have an UNO heart shape waffle iron and I set it on #5 and let it cook for 2 minutes. Transfer to the oven rack to keep warm. The longer it stays in the oven, the crispier it gets.