Saturday, July 28, 2007

Whole-Wheat Waffles

The Recipe:

1 1/2 cups whole wheat flour
2 1/2 cups AP flour
3 Tbsp. sugar
2 Tbsp. baking powder
1 tsp. salt
1 tsp. baking soda
3 1/2 cups milk
2/3 cup canola oil
4 Tbsp. ground flaxseed
4 eggs
1 1/2 cup chopped walnuts

Whisk first six dry ingredients to blend; add all wet ingredients and whisk until almost smooth. Add walunts and stir in at the last minute. Let stand about 10 minutes before using (enough time to get out and heat up the waffle maker.)

Follow your waffle maker's instructions; There's usually less overflow if you spread the batter with a spatula and let it bubble for about 15-20 sec. before closing.

Makes a ton of waffles.

The Story:

These aren't light 'n fluffy; the flax and the whole wheat makes 'em rather dense, but with a lot of flavor.

The healthyish nature of these makes it feel a little silly to cover them with butter and maple syrup, but they are good that way. They're very good with a fruit sauce, sliced strawberries and bananas, or some nice tart apples sauteed in butter with a little sugar and cinnamon sprinkled on them.

Wrap leftover waffles or fill a plasticware bin. They are great when popped in the toaster, and keep well at room temperature for a few days.

I have a Belgian waffle maker which I love, but there's no reason you couldn't make these in a regular waffle maker.

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