So many pancakes or waffles made with white flour are fluffy, but taste mostly of whatever you put on them, while many of them made with whole grains end up tasting great but cook up flat and dense. Wouldn’t it be great to have the best of both worlds?
This recipe offers just that; it gives you a relatively fluffy pancake/waffle with a nice earthy flavor from the whole-grain flours. I like them without a lot of additional syrup or jam, preferring instead to top them with a little butter, honey and seasonal fruit.
While it’s nice to cook these to order, I also like to sit down at the table and eat with everyone else, so as I cook the waffles I keep them warm in a 200*F oven. They will stay moist for up to 30 minutes without drying out. You can also make the batter and store it, covered, in the refrigerator for up to a day. You’ll probably need to add 1 to 2 tablespoons more milk or water to loosen it up after it sits overnight.
WHOLE-GRAIN BUTTERMILK WAFFLES
Yield: Make 6 waffles
- 1 large egg
- 1/2 cup / 120 ml milk
- 1/2 cup / 120 ml buttermilk
- 1 tablespoon butter, melted and slightly cooled
- 1 cup / 165 g Whole-Grain Pancake Mix (see yesterday’s post for ingredients)
- honey or maple syrup for serving
1. In a batter bowl, whisk together the egg, milk, buttermilk, and butter. Whisk the pancake mix into the milk mixture until smooth. Let the batter rest for 10 minutes to allow the dry ingredients to soak up some of the liquid. The baking soda in the pancake mix will interact with the buttermilk and small bubbles will begin to form. If the batter feels too thick to pour and difficult to easily whisk or stir, add 1 tablespoon more milk or water to loosen it up.
2. While the batter is resting, heat a waffle iron, and spray with non-stick spray if necessary. When it is hot, pour about 1/2 cup batter into the waffle iron, close and bake until waffle is browned and crisp on the edges.
Keep waffles warm in a 200*F. oven until ready to serve. Serve warm with butter, honey or maple syrup.
Using up leftover waffles is never a problem with these. They make a great breakfast or lunch sandwich. Here you see a sandwich made with scrambled eggs, cheese, bacon and guacamole. Add some lettuce and sliced tomato for an extra hearty sandwich if you wish. It all tastes great!
SOURCE: adapted from Whole Grain Mornings