This is one of the first switches that I made for my family to whole wheat flour. I wanted the waffles to be "special" and not just taste like pancakes with holes in the them; and so I found this recipe from one of my most favorite chefs.
Basic Waffle
Recipe courtesy Alton Brown, 2005
Prep Time:15 minInactive Prep Time:5 minCook Time:10 min
Level:
Easy
Serves:
approximately 6 (8-inch round) waffles
Ingredients
4 3/4 ounces all-purpose flour, approximately 1 cup
4 3/4 ounces whole-wheat flour, approximately 1 cup
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
Vegetable spray, for waffle iron
Directions
Preheat waffle iron according to manufacturer's directions.
In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
Per waffle: Calories: 316 ;Total Fat: 11.5 grams; Saturated Fat: 6 grams; Protein: 11 grams; Total carbohydrates: 44 grams; Sugar: 10 grams; Fiber: 3 grams; Cholesterol: 129 milligrams; Sodium: 623 milligrams
Make sure your whole wheat flour is whole grain! If you are going to make the change.... make it worth the change! These are heavenly, I hope they become a family staple for you too. (and just between you and me, having one night a week be automatic waffle night makes menu planning a cinch!)
