Whole Wheat Waffles

Since moving to the States and our first visit at a local diner, we have been addicted to waffles. Where we come from, waffles are usually eaten for dessert, probably at a Christmas Market or a fair, but here waffles are just a breakfast item on every restaurant's menu. I have to say, I was sceptical first, but now I own a waffle iron, and take it out every Sunday. Over the months of making waffles, I mastered my recipe and the technique, and now I wanted to make them a little more healthy (if that's even possible). I switched all purpose flour to whole-wheat and they turned out really tasty. A better for you version with the same lightness, airiness and crispness.

Ingredients (4-6 waffles):
  • 2 cups whole-wheat flour (you can also start with 1 cup all purpose and 1 w-w)
  • 2 eggs
  • 1 3/4 cup milk
  • 1/2 oil
  • 1 tbsp sugar
  • 4 tsp baking powder
  • 1/4 tsp salt

Preheat the waffle iron

In a bowl, combine all dry ingredients, toss together and set aside.

In a separate bowl, mix eggs until fluffy. Add milk and mix it together. While mixer is running, start adding the oil slowly until incorporated.

Add the dry ingredients to the egg mixture and mix it until well incorporated.

Spoon about 1/4 cup of the batter onto the waffle iron and cook until the desired color. Continue until the batter is finished. For thicker waffles, use more batter.

Serve with fruit and maple syrup, powdered sugar or Nutella.



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