Before a couple weeks ago I had never made waffles from scratch before. In fact I haven’t made waffles at all for about 10 years. I had always used a waffle mix before, but after deciding the mix was to expensive and REALLY time consuming for six people, I put the waffle iron up on the top shelf and forgot about it. Well I tried to forget about it, but the kids would ask every once in a while if we could make waffles and I would distract them with puff pancakes or baked pancakes. ANYTHING but waffles….I even played with the idea of throwing away the waffle iron so I had a good excuse not to make them. (I know, I’m awful!) My poor deprived girls wouldn’t even know what a waffle is if they hadn’t spent the night at grandma’s house 🙂 Anyway, in all my brain wracking trying to come up with healthy, easy breakfasts for those busy week day mornings, waffles came to mind. They aren’t exactly quick, but if I make a quadruple batch on the weekend and freeze them. Tadah!…I have a from scratch breakfast that we can enjoy on the weekdays and still make it out the door by 7:15.
While I said these are not quick for a weekday morning, they are not at all hard to make and the time consuming part is waiting for the waffle iron to do its job.
Start by separating the eggs. Mix together the egg yolks, milk, vanilla, and melted butter. In a separate bowl stir together the flour, baking powder, salt, and sugar. Stir the dry ingredients into the milk mixture, do not over stir.
Now this is the part that makes these light and wonderful! Beat egg whites until they are stiff then fold them into the batter.
- 2 eggs-separated
- 1½ cups milk
- ⅓ cup melted butter or coconut oil
- 1 teaspoon vanilla extract
- 2 cups whole wheat pastry flour or 1 cup whole wheat and 1 cup all purpose flour (I recommend the pastry flour though)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons sugar - I use organic sugar or sucanat or you can omit the sugar altogether if you would like.
- Mix together the egg yolks, milk, melted butter, and vanilla.
- In a separate bowl stir the flour, baking powder, salt, and sugar together.
- Stir the dry ingredients together with the milk mixture...don't over stir.
- Whip the egg whites until they are stiff then fold into the batter.
- Let the batter sit for a few minutes while the waffle iron heats up.
- Bake waffles as recommend in your waffle maker until golden brown.
These really are the best!! I’m very glad I dusted off my old waffle iron to experiment (and so are my girls). 😉 We will be making these VERY often to have on hand out of the freezer.
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