Saturday, June 15, 2013

Whole Wheat Waffles

     I almost didn't post these waffles, simply because I didn't like the pictures very much. When I'm photographing hot waffles straight off the iron, I don't want to spend time creating picture-perfect stacks with syrup dripping down the sides and unreasonably large pats of butter - all I want is to taste it!
     So, maybe these pictures are what you would call "rustic." But then again, so are these waffles. The batter can be thrown together in five minutes, and is made with all whole wheat flour and very little fat and sugar. I made a big batch and froze them, and have been reheating them in the toaster oven for a quick breakfast that feels indulgent but is really just about as healthy as a couple of slices of whole wheat toast. Until you add the syrup. Or Nutella. But that's beside the point.
Whole Wheat Waffles 
(slightly adapted from King Arthur Flour)

1 1/2 cups white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 large egg
1 1/2 cups lukewarm skim milk
1/4 cup vegetable oil or melted butter

Preheat your iron while you make the waffle batter.
Whisk together the flour, baking powder, salt, and sugar.
In a separate bowl, whisk together the egg, milk, and butter or oil.
Mix together the wet and dry ingredients, stirring just until combined. The batter will be a bit lumpy; that's okay.
Cook the waffles as directed in your waffle iron's instructions.
-makes about 3 standard 4-section waffles (I use the Cuisinart grill waffle iron insert).

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