Thursday, March 3, 2011
Whole wheat waffles
This morning both girls had their yearly eye exams, which meant that they didn't have to leave right away for school this morning. To celebrate, I made waffles. Of course, about half way through, I remember that we are out of maple syrup, so today we had cream cheese and strawberry jam on our waffles. The kids thought they were great and each ate 2 whole waffles (even my teeny, tiny, daycare baby girl). Above is my guy. He is definitely "in the zone!"
Whole wheat waffles (adapted from the Better Homes and Gardens New Cook Book, you know, the red plaid one)
1 3/4 cups whole white wheat flour
1 Tbsp. baking powder
1/4 tsp. salt
2 egg yolks (separate from the whites and put them in their own small bowl)
1 3/4 cups milk
1/2 cup coconut oil, melted
2 egg whites (these are the ones that you saved)
In a mixing bowl, combine the dry ingredients (flour, baking powder, and salt). In another bowl, combine the milk, egg yolks, and coconut oil. Pour the wet ingredients into the dry ingredients and stir to combine. With the egg whites that are in the small bowl, beat them until they form stiff peaks. I suggest doing this with a mixer. I've tried doing it by hand and my arm just gets tired and I still don't get stiff peaks. Dump the egg whites into the waffle batter and gently fold in. Follow the directions for your waffle iron. I have one of those cheapo Black Friday Belgian waffle makers and for it I use 1/4 cup per side and it takes about 4 minutes to get done. Something I've learned is the watching is more important than time on waffles. The waffles aren't done until all of the steam stops coming from the waffle maker. If you remove them before that, the waffles will end up soggy.