Thursday, August 14, 2014
I’ve made waffles all of two times in my life, including today. I don’t often do the sweet thing for breakfast but I am working hard this summer to expand my cooking skills. And who knows when a waffle need might suddenly arise, after all; best to be prepared.
Ergo this blog post, which I’m writing now lest I soon forget. Because, not to boast, but I’m pretty impressed with this dish. Especially since I had to futz to create a recipe for two and only two waffles to maintain healthy portion management in our two-person household. (That’s why a bunch of the ingredients specify “heaping,” by the way, because you need the right balance of wet and dry ingredients to achieve the right texture and I wasn’t up for writing a recipe with 5/8 of an egg.)
What a treat! My white whole wheat flour with all of its whole grain goodness yet soft texture delivers yet again.These waffles were even lighter and fluffier than I expected (see the photo?), with crisp outer edges and terrific flavor. While these little babies would be delightful with the standard maple syrup, my homemade blueberry syrup using sweet, local berries made an outstanding accompaniment.
Whole Grain Waffles
Ingredients
- Heaping 1/2 cup white whole wheat flour
- 1/4 heaping teaspoon baking powder
- 1/8 heaping teaspoon baking soda
- 1/4 heaping teaspoon salt
- 1 tablespoon sugar
- 1 egg, lightly beaten
- 2 tablespoons canola oil
- 1/2 teaspoon vanilla extract
- 1/2 cup + 1 tablespoon 2% milk (or almond milk works, too!)
- 3/4 cup blueberries
- 1/4 cup pure maple syrup, or to taste
- Pinch salt
Directions
Whisk together dry ingredients. Mix together beaten egg, melted butter, and milk and pour into dry mixture. Stir until the wet ingredients are incorporated, about 7-8 full strokes or so, and don’t over mix the batter; it’s okay if there are a few lumps. Let sit for 5 minutes while the waffle iron heats up. When hot, pour about 1/2 cup of batter onto the griddle, coming almost to the edges. Cook 3-5 minutes, until waffle is set and lightly browned. While the waffle is cooking, heat blueberries in a small saucepan over high heat until some begin to burst. Turn the heat down to medium and mash some of the blueberries to create a chunky sauce. Add the maple syrup and salt and stir to combine. Add a few more blueberries or a bit more maple syrup as desired to suit your taste. Makes 2 large round waffles. (I like splitting the pieces and serving as triangles; do as you wish.)
I might have made waffles only twice in my life thus far, but I definitely see more waffles in my future.
Looks great! My favorite topping for waffles is blueberry! I sometimes have it for dinner, hehe.
I love breakfast for dinner! Thanks for taking the time to leave a comment! 🙂 Cheers, PKN
Weekend brunch is taken care of thanks to your recipe- looks incredible!
Thanks! 🙂 I hope you love it as much as I did! Cheers, PKN
Maybe Miss Mary will make these for me for breakfast some week? If not, I’ll have to make waffles for the first time. They look fabulous, PK.
Looks delicious! The blueberry maple syrup can be enjoyed on many other items too!