Growing up, we ate waffles most Saturday mornings. I have wonderful memories of the PCM (that’s the Practical Cook’s Mom) separating eggs and beating the whites into fluffy submission. Because Mr. Rogers told us to top them with peanut butter and syrup, we did so, with a song in our hearts.
Fast forward some 30 years, and now there are schedules, practices, and general wildness on Saturday mornings. Not a time to be separating eggs and creating a huge mess. Along with PCM’s love of food, the Practical Cook inherited her cholesterol profile. Thanks PCM! The time had come for an easier, healthier waffle.
iCook to the rescue! A casual conversation about food landed this fantastic recipe. Once you collect the ingredients, these waffles are a snap. I quadruple the recipe and freeze them, thus letting go of Eggo more permanently. If you feel lucky and have a non-stick/well-oiled waffle iron, add blueberries, wild if you can. (They are smaller and will give you less trouble in the waffle iron.)
Whole Wheat Waffles Recipe
Note: The Practical Cook prefers the non-Belgian waffle. If you quadruple the recipe below, you’ll get approximately 36 waffles. Highly suggest at least doubling the recipe if you have hungry eaters. Also suggest maxing out the milk (though the thirstiness of the batter can depend on the day, the humidity, etc.). But if you max out the milk, you wind up with more waffles.
1/2 cup whole wheat pastry flour
1/4 cup ground flax seed meal
2 Tablespoons wheat germ
2 Tablespoons all-purpose white flour
2 teaspoons baking powder
1 and 1/2 teaspoons sugar
1/8 teaspoon salt
These are the dry ingredients, mix them up. Then add the wet:
1/2 teaspoon of vanilla
2 Tablespoons of unsweetened applesauce
2 Tablespoons of vegetable oil (I use a mixture of canola or grapeseed and walnut)
between 3/4 and 1 cup of milk
Mix wet into dry until smooth and let sit for at least as long as it takes your waffle iron to heat up, then make waffles.
Bonus Waffle Tips:
- If the waffles stick, oil or butter your waffle iron, and add a dash more oil to the batter.
- The waffle iron shown here takes a healthy 1/2 cup of batter to fill it. Find out what your waffle iron demands, and use that size measuring cup to dip and pour the batter.
- Set your waffle iron on the lighter setting for waffles you plan to freeze. That way, when you reheat them they won’t be overdone.
- The Practical Cook’s preferred method of waffle reheating: zap in the microwave for a few seconds, then finish in the toaster or toaster oven.
Now the waffle instructions, blueberry option, graphic form:
These are truly magically delicious whole wheat waffles. For the record, the Practical Cook still prefers peanut butter and maple syrup on her waffles. The peanut butter is just natural now, and the maple syrup from an actual tree. That said, she would also eat a waffle with fried chicken, or anything else. Waffles are good for all occasions.
Coming up next time, a long-time love, first-time cooking experience: quinoa. There will be a recipe for quinoa, beets, and chickpeas, which blew the family away at Sunday night’s dinner. Score! Keep those questions coming in to Facebook, Twitter, and/or practicalcook at gmail dot com.