Ever since we bought our flip waffle maker, I've been searching for the perfect whole grain waffle recipe. I like regular waffles, too, but I've been trying to avoid the use of white flour in my recipes, so when I came across this recipe at one of my favorite food blogs, I had to try it. I modified this recipe to fit the ingredients I had on hand, and these waffles were absolutely delicious. Most importantly, however, the kids loved them! Hope you do, too!
(For the original recipe at 101 Cookbooks dot com, click HERE.)
- 1 ½ tablespoons poppy seeds
- 2 cups buttermilk (or 2 cups milk mixed with 2 tablespoons vinegar, set to curdle for ten minutes)
- 2 cup whole wheat flour
- 1 tablespoon honey
- 1 tablespoon aluminum-free baking powder
- scant ½ teaspoon fine grain sea salt
- 3 large eggs, whisked
- ⅓ cup butter, melted and cooled a bit
Directions1. Mix the dry ingredients in a medium-sized bowl.
2. Mix the wet ingredients in a large bowl.
3. Combine all ingredients in the large bowl, and spoon about ½ cup-fulls into preheated waffle maker. Don’t open the waffle maker to check on them for at a couple of minutes, letting the waffle form a crust.
4. Cook until deep golden brown. To keep them from getting soggy while the subsequent waffles are cooking, try placing them on a baking rack in the oven at 125 degrees F until they are ready to be served.
Direct recipe link: http://keyingredient.com/recipes/335129/