Our Popular Breakfast: Whole Wheat Waffles
Our Popular Breakfast: Whole Wheat Waffles are always a big hit. And you’ll think you’re at some fancy bed n’ breakfast when you try them with Mike’s homemade maple syrup or my gourmet strawberry syrup. All healthy, of course.
Ingredients
Whole Wheat Waffles
Instructions
1. Combine all the dry ingredients in a large bowl.
- 4 Cups White Wheat Flour
- 2 2/3 TB Baking Powder
- 1 TB Cinnamon
- 1 tsp Salt
2. Mix well with a large whisk or spoon.
3. Next prepare the wet ingredients in a separate large bowl. Mike just puts them all into a large measuring cup.
- 4 Cups Milk or Water (we use rice milk)
- 2 TB Olive Oil
- 1 TB Vanilla Extract
4. Combine the wet and dry ingredients.
5. Then 2 eggs. Separate the yolks from the whites. This makes the waffles fluffier, but it’s not absolutely necessary. Skip this step if you don’t have time.
6. Keep the yolk in one half of the eggshell, then carefully pour into the other half to let the whites drop out. We’ve used a couple fancy egg separating tools, but never found one that worked as well as this method. It’s an art that our kids are trying to learn.
7. Throw those yolks straight in with the mixed batter. Then whip the eggs with beaters for a couple minutes.
8. Then fold the whites into the batter.
9. You’re ready to pour. Spray your waffle iron well with light olive oil or cooking spray.
10. Cook in your waffle iron.
Get out your homemade syrup and enjoy, Our Popular Breakfast: Whole Wheat Waffles!