HOME-MADE WHOLE WHEAT WAFFLES

[electrolux137]

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HOME-MADE WHOLE WHEAT WAFFLES

I’d never tried making waffles before; I just assumed that they were tricky to make and a lot of trouble. In the good old pre-diabetes days, I just made them with Bisquick -- easy, simple and quick -- and tough and chewy and not really tasting all that great. But they sufficed in terms of satiating the urge for some carby comfort food.

After finding out about the diabetes, I threw away a nearly full box of Bisquick when clearing all the “no-nos” out of the kitchen.

But then one fine day, I found whole-wheat baking mix at Trader Joe’s. While it’s still hardly something I’d use every day, it’s okay for the occasional hankering for biscuits, waffles or pancakes.

Today was one such day. I woke up this morning smacking my lips, thinking about how good some waffles would be for breakfast. Imagine my despair when I looked in the pantry and discovered I was out of TJ’s baking mix.

Oh NOOOO!!!

Well, what to do. I did have my heart set on waffles, so I decided to look for a recipe on-line just to see how hard they’d be to make. The several different recipes I pulled up seemed really easy, but the one I ended up choosing just seemed to be calling to me.

So I decided to make a batch, even though as easy as they were to make I didn’t think they would be any good.

Boy, was I ever wrong! I found out that home-made batter really isn’t all that much more difficult to make than waffles from a box.

They’re delicious -- light and fluffy and just bursting with fresh flavors. When I took the first couple of bites and began exclaiming and moaning in gastronomic ecstasy, my neighbors must have wondered what the heck was going on in here!

Okay, here goes.

2 cups whole-wheat flour
1 teaspoon salt
4 generous teaspoons Argo baking powder*
2 tablespoons coconut palm sugar

2 eggs
1 1/2 cups warm milk
1/3 cup melted butter**
1 teaspoon vanilla extract


Preheat your waffle iron.

Mix together the flour, salt, baking powder and sugar in a large bowl; set aside.

Melt the butter in the microwave until just liquid. Do not bring to a boil.

Heat milk in the microwave until lukewarm. (This will make the waffles fluffier.)

In a separate bowl, beat the eggs until frothy. Slowly add the milk while stirring constantly, then add the butter and vanilla. Pour the milk mixture into the flour mixture; mix until blended but do not over-mix or the waffles will be tough.

Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately. I served mine with some agave syrup sprinkled with cinnamon. If your dietary requirements permit, you can of course use honey or maple syrup.


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* Many brands of baking powder contain aluminum in the form of sodium aluminum sulphate (including Calumet and Clabber Girl). Aside from possible negative health effects, the aluminum can also give a bitter, metallic taste to baked goods. Look for a brand that doesn’t contain aluminum. The brand I’ve found that’s most widely available is Argo. Most large grocery stores carry it but you may have to look around for it.

You will need to use a bit more baking powder with whole-wheat flour because of its greater density and weight.

** If you’d rather not use butter in the mix but want to slather it on after the waffles are baked, you can substitute cooking oil. But I prefer the buttery taste in the waffles and don’t add any after they’re done.

 

[kenkart]

You do MUCH better!

Than I would with Diabetes...Im such a bread/sugar a holic, I would never make it!.Waffles are one of my favorite things, when I want really good ones, I use a Sunbeam waffle iron and the pre 54 Sunbeam recipe, seperating the eggs and folding in the whites makes all the difference, then I slather them in Karo waffle syrup!

 

[polkanut69]

Sour Milk Waffles

My grandma used this recipe forever and it is very good.  You should be able to substitute whole wheat flour for the white flour.


 


2 eggs


2 cups all-purpose flour, sifted


1 tsp. baking soda


2/3 tsp. baking powder


¼ tsp. salt


2 cups sour milk


5 tbsp. melted butter or margarine


 


Beat eggs, add milk, add sifted flour with soda and baking powder.  Add remaining dry ingredients.  Lastly, add melted butter or margarine.  Bake in a preheated waffle iron until the steaming stops. 


 


Tip: You can make your own sour milk by measuring 4 tsps. white vinegar into a 1 cup measuring cup, add enough milk to equal 1 cup.  Let stand 5 minutes before adding to recipe.

 

[Anachronism]

Oat flour:

Lately I've been making pancake batter using home ground whole oats for flour. As a part of a 19th century machinery display, I have a small burr-mill which grinds horse feed oats while I operate the machine tools.

Recipe omits milk, as I am lactose intolerant.

2 cups oat flour
1/4 cup olive oil (butter, bacon fat, shortning)
1 tsp sugar (to provide the brown color when cooked)
1tsp salt
2tsp baking powder
2 eggs

Mix dry ingredients, add water enough to make dough, add oil & eggs, add water till pouring consistency. The oat flour, like whole wheat, will continue to absorb the water after mixing, so be patient and keep adding to maintain consistency. For waffles add extra grease to serve as a release agent from the iron. Left-over batter can be kept & used later with the addition of fresh baking powder & additional water.