It’s fun to celebrate food holidays when you have children. In fact, sometimes it just makes for a good excuse to have breakfast for dinner. Like yesterday, which happened to be International Waffle Day. Whew, thank goodness I was off the hook for dinner… I just whipped up a batch of waffles! I really wanted to find a new, healthy recipe to try and this one fit the bill. These waffles were definitely hearty AND delicious!
Whole Wheat Waffles (from King Arthur flour)
1 1/2 cups white whole wheat or whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 teaspoon cinnamon
1 large egg
1 1/2 cups lukewarm milk
1/3 cup melted butter or canola oil
1 teaspoon vanilla
Preheat your iron while you make the waffle batter.
Whisk together the flour, baking powder, salt, sugar, and cinnamon.
In a separate bowl, whisk together the egg, milk, butter or oil, and vanilla.
Mix together the wet and dry ingredients, stirring just until combined. The batter will be a bit lumpy.
Cook the waffles until desired doneness. Delicious topped with fresh blueberries! The basic recipe did not call for cinnamon or vanilla; those were my add-ins, so feel free to leave them out if you like. I think it really helped boost the flavor, though. And, I chose to use canola oil instead of butter. My batter was slightly runny, so next time I will use less oil.
The problem I’ve always had with whole wheat or whole grain waffles is they typically end up chewy and tough. Or, the recipe calls for whole wheat pastry flour which is insanely expensive. However, this recipe was different – I was able to use all whole wheat flour, and the waffles were still light and crispy!
I did add a couple other mainstays to our waffle dinner – you know, the usual scrambled eggs (I like Eggland’s Best) and turkey bacon. The kids were happy, and the husband gave a big thumbs up to the new waffle recipe. I think I’ve found a whole wheat waffle recipe worth keeping!