Waffles - Whole Grain Waffles

By PamCallan

These crispy whole grain waffles are perfect for weekend breakfasts. These freeze well for later, too (just defrost in the toaster).

Ingredients

• 2 cup whole wheat pastry flour
• 2 cup whole wheat flour (you can also use spelt, rye, cornmeal or buckwheat)
• 3 teaspoons baking powder
• 2 teaspoon baking soda
• 1 teaspoon salt
• 4 cups buttermilk (make your own: add 4 tablespoons of vinegar or lemon juice to 4 cups milk, and let sit for 5 minutes)
• 6 eggs
• 2 tablespoon maple syrup (or honey)
• 1/2 cup (1 stick) butter (original recipe called for 2 full stick of butter)
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

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, and salt) in a large mixing bowl.
In a large measuring cup, whisk together the buttermilk, eggs and syrup or honey.
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.
Place each waffle on a rack in the oven in a single layer to keep them warm until you’re ready to serve. Five minutes in the oven may actually help them get a little crispier.