Andy’s bugs me relentlessly to make waffles. Every day that I say no he moans and groans about cereal – or claims that he now hates eggs, and really no – cannot eat another bagel – or even pancakes! Poor guy. I’ve really spoiled him. So I got to work in the midst of a very busy day (always trying to make that middle child feel special) – looking quickly for an easy waffle recipe. I found two – this one and banana waffles (that I’ll write about soon). But these are really tasty, simple, easy and somewhat healthy. With added wheat germ, flax seed and cinnamon – oh and yes chocolate chips…both he and I were happy. Sylvie too appreciates the waffle tasting and enjoyed this one the other day – as she is also happy to skip cereal for the day.
everyday waffles (adapted from Nicole Rees Baking Unplugged):
2 C white whole wheat flour (or 1 cup white flour and 1 cup wheat flour)
1/4 cup toasted wheat germ
3 tablespoons ground flax-seed (optional)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon (if you want)
1/2 teaspoon salt
3 large eggs room temp
6 tablespoons unsalted butter (melted) or 1/3 cup vegetable oil (I used oil)
3 tablespoons sugar
2 cups and almost 1/4 cup buttermilk, room temp if you think of it (you can save the 1/4 cup at the end and see how your batter looks – if too thick – thin with it)
1 teaspoon vanilla extract
chocolate chips and mini chips (optional and to taste)
Whisk together the flour, wheat germ, flax seed meal, baking powder, baking soda, cinnamon and salt. Set aside.
In another bowl – whisk together the melted butter with the eggs and sugar. Whisk vigorously until the mixture is smooth and a little fluffy. Shouldn’t take more than a minute or two.
Add the buttermilk and vanilla to the egg mixture and stir to combine. Pour in the dry ingredients and gently mix until just incorporated. Let the batter stand for 10 minutes before using. (Nicole says this helps prevent tough waffles — letting the gluten rest.)
Pour batter into waffle machine – and cook as directed.