We love to eat waffles at our house. Topped with peanut butter and maple syrup reminds me of my childhood (though I didn't eat it that way as a kid, I thought my dad was crazy!). They are also super delicious topped with sliced strawberries and lemon syrup. However you top them, these are a yummy healthier version of your traditional waffle. The cornmeal adds a little crisp to them that I love.
Whole Grain Waffles
2 large eggs
2 Tbsp ground flax seed, soaked in 6 Tbsp water
1/2 cup butter, melted
1/2 cup applesauce
3 1/2 cups milk
2 Tbsp sugar
3 cups whole wheat flour
1 cup all purpose flour
1/4 cup cornmeal
2 Tbsp + 2 tsp baking powder
1/2 tsp salt
Heat your waffle iron. Beat eggs until fluffy. Add butter, applesauce, milk. You can mix the dry ingredients separately, but I never do... add flour, cornmeal, sugar, baking powder, and salt. Mix until no dry spots remain, but still a little lumpy.
Pour about 2/3 cup of batter on hot waffle iron. Close lid and bake until done. I do mine for a little less than 3 minutes, but I'm sure this depends on your iron.
Serve immediately.
You can stack them up and eat them as a group, but they lose their crispness. You can heat your oven to 200 and place them on a cookie sheet to help keep them warm and crisp, but its not a perfect solution. The best way to ensure you serve a light, crisp waffle is to serve immediately.
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