Whole Wheat Waffles (of insane greatness)
If I had children, these waffles would be the basis of their childhood memories.
These are, without a doubt, the best waffles I’ve ever made at home. I’ve made a lot of great tasting waffles here at home, but none of them ever had that snap that a good waffle has with a slightly crisp exterior and a fluffy, steaming interior.
What’s better is the fact that the batter for these guys was whipped up in one bowl in less time than it took for the coffee to brew. By the time I’d had a cup of coffee, walked the dogs, and heated the waffle iron, the better had sat its requisite 30 minutes and was ready to be cooked up.
Although there’s a bottle of real maple syrup lurking in the background, I’m a waffle purist and take neither butter nor syrup on my waffle. As a result, it is super important that the waffle taste wonderful without these extras. This one did. I think it was the vanilla.
Wheat Waffles of Insane Greatness (adapted from Food Network)
1/4 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup yogurt whisked with 1/2 cup water
(or 1 cup buttermilk)
1/3 cup vegetable oil
1 1/2 teaspoons sugar
3/4 teaspoon vanilla extract
- In a medium bowl, combine the flours, cornstarch, baking powder, baking soda, and salt; mix well.
- Add the yogurt+water (or buttermilk), vegetable oil, egg, sugar and vanilla and mix well.
- Let the batter sit for 30 minutes.
- Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily.
- Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup. Makes 4 large waffles.
Preparation time: 35 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 4