For the comfort food factor, little can beat warm waffles fresh off the iron. The soft pockets of the waffles soak up syrup and melted butter. Each bite has a crispy outer crunch with a soft, juicy center. So yummy on a cold winter morning. I use whole wheat flour so I can pretend waffles are good for me.
While waffles can be served with dozens of delicious topping, I like mine with fresh Maine butter and steeped in maple syrup from our farm. No additional sides of bacon, ham or scrambled eggs are necessary (although all will add to a hearty breakfast,) just give me lots of waffles! They taste the very best when served on my collection of Syracuse Dogwood restaurant ware dishes.
This recipe is one I’ve adapted and it works well. I use the very vintage GE waffle maker my mother-in-law gave me. It’s still going strong. Have the waffle irons pre-heated to medium. Too warm and they burn, too cool and they stick. Don’t lubricate the irons with anything unless the manufacturer recommends it. When they are done, the waffles will lift easily away from the hot irons.
Buttermilk Whole Wheat Waffles
1 1/2 cups all purpose flour
1/2 cup white whole wheat flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 1/2 cups buttermilk or lowfat (1.5%- 2%) milk plus 1 tablespoon lemon juice
1/4 cup oil
If you do not have buttermilk, make your own by heating the milk to 70F then stir in the lemon juice. Set aside for 5 minutes to allow the milk to clabber. Meanwhile sift together the dry ingredients in a large bowl. Whisk eggs in a separate bowl until very foamy. Use a large whisk to stir the moist ingredients into the dry. Do not over beat. Pour batter onto hot irons, cook until golden brown.
For even fluffier waffles, separate the eggs, adding the yolks in with the other wet ingredients. Beat the whites until fluffy and gently fold into the batter as the last ingredient.