Whole Wheat Waffles

These are the best and lightest whole wheat waffles you will ever have. I think they are better than most white flour waffles. This is kind of a "Choose Your Own Adventure" recipe, and any way will be delicious! I usually halve the recipe for the four of us. Also, if you like the convenience of a mix you can combine all the dry ingredients in a bag and just add the wet stuff later.

We had blueberries in ours this morning. That is what the dark spots in the picture are.

Combine:

2 C. Whole Wheat flour
1/4 C. Sugar
1/2 tsp salt
1 1/2 tsp Baking Soda
2 1/2 tsp Baking Powder

add:

1/4 C melted butter or oil (I use butter)

3 Egg whites or 2 eggs (I use one whole egg with the half recipe and 2 whole eggs with the whole recipe. I figure my kids still need all the good stuff. You can separate the eggs and beat and fold in the whites at the end for extra good texture. It is good either way.)

Add Buttermilk till the consistency is right. With our waffle iron, these cook better if the batter is thicker. You'll figure it to after you make them a few times, or taste each waffle as you cook and adjust.

Stir completely without over stirring. Consistency should be not thick and not runny. The half recipe usually makes just under four cups of batter for me.

--Small frozen blueberries are a great addition, but we usually eat them plain. I have also started adding flax seed meal and wheat germ with the flour, probably about 1/3 cup or so for a half batch. The waffles are still light and delicious, but I would suggest making them plain first to get a feel for the batter.

Pumpkin Oatmeal Waffles

I love holiday/fall spices, and sometimes find myself craving pumpkin pie in June. These waffles are the perfect fix. We like them with whipped cream and caramelized pecans. You could easily make these with just wheat flour, maybe just add a little more liquid to the batter.

1 cup unbleached all-purpose flour
1 cup whole wheat flour
1/2 cup oatmeal
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp ground ginger
1 1/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1 1/2 cups (14 1/4 oz) canned pumpkin
1/2 cup packed brown sugar
6 tbsp/3/4 stick butter, melted
4 large eggs, separated
2 cups buttermilk

In large bowl, combine dry ingredients. Stir in pumpkin, brown sugar, butter, and egg yolks. Add buttermilk and mix until blended. In separate bowl, beat egg whites till stiff. Fold the whites into the batter. Bake in preheated waffle iron. They take a little longer to cook than most waffles.

I like to make a quick and easy version of caramelized pecans for these waffles. Place however many pecan pieces you want into a small saute pan, sprinkle with enough sugar to lightly coat pecans when melted (1/2 tbsp or so), turn the heat on low, and toss or stir till the sugar is melted and the pecans are toasted, This happens quickly, keep the nuts and sugar moving!

Abelskivers (Danish Pancakes)

I just posted about these on my blog, but I figured I'd share the recipe. I am in love with them!!

You will need an abelskiver pan to cook them--I recommend going with a cast iron pan. Target sells one for $14.99.

What you'll need:

4 cups flour

1 tsp. salt

3 tsp. baking soda

2 tsp. baking powder

4 cups buttermilk

6 eggs, separated (you'll just need the whites)

2 tsp. vanilla

6 tbsp. melted butter

Sift together dry ingredients. Beat egg whites until stiff, then add vanilla, milk & butter. Add dry ingredients.

Oil each well of an abelskiver pan. Pour in batter, filling wells almost level. Cook on stove over medium heat. You'll have to turn them, just like you would flip a pancake. It's a little tricky to get them into the proper shape the first time, but you'll get the hang of it I promise!

Serve hot with your choice of syrup, fruit & whipped cream, or butter & powdered sugar.