Thursday, April 19, 2012

Our New (and Healthier) Waffle Recipe

So I just splurged on got a new waffle iron (it's a Calphalon one -- fancy!) since my other one finally bit the dust. We had a good run, that old waffle iron and I, ever since I got it for Christmas during my freshman year of college back in 2000. (Yikes. Has it really been twelve years since then?). I made lots of waffles with it -- first for roommates, then for my husband, and then for my two kids. Farewell, trusty Sunbeam waffle maker. You served me well.

In any case, I'm loving my new waffle iron and I really like the recipe I've been using with it lately. Don't get me wrong, I still love my go-to recipe for buttermilk waffles, but I thought that a more health-conscious recipe might be better for weekday mornings. You know, one that doesn't have an entire stick of butter in it. Mmmmm....butter...

The recipe is adapted from a torn-out page from Taste of Home Healthy Cooking magazine.  I wasn't sure what month or issue to reference since I clipped it years ago, but I was able to find a link to the recipe on the magazine's site. Have to give credit where it's deserved, after all. So, here it is, the latest recipe in our breakfast repertoire:

1 cup all-purpose flour
1 cup whole wheat flour
3 Tbsp. flaxseed meal
3 tsp. baking powder
1/2 tsp. salt
2 eggs, separated
2 cups milk (I've  used1% and 2% with equally good results. The other day I added a little leftover buttermilk from my homemade butter. Yum!)
3 Tbsp. canola oil (I often use melted coconut oil instead.)
3 Tbsp. unsweetened applesauce

In a large bowl, mix the flours, flaxseed meal, baking powder, and salt. In a small bowl, combine the egg yolks, milk, oil, and applesauce. Mix into dry ingredients until just moistened.

Next, beat the eggs whites until stiff peaks form. In other words, here is your morning arm workout! 

It takes a little while to get those eggs stiff enough. You want to be able to lift a dollop of the whites out of the bowl and have it stick out at the end of the whisk, as pictured above. I've also used my KitchenAid for this step with the whisk attachment.

I always get a little nervous imparting kitchen terminology to you, so I consulted my cooking textbook, Julia Child's Mastering the Art of French Cooking...

Yep. Stiff peaks achieved. I have not led you astray.

Fold the egg whites into the batter. The egg whites give the batter a nice airy texture, so don't stir too much.

Bake the waffles in a preheated waffle iron and follow the instructions in the owner's manual for the amount to pour and for the cooking duration. Cook them until they are golden brown.

Ahhhh...homemade waffles, complete with real maple syrup and butter. And they're healthy! But will the kids go for them?

Here's your proof. Both of my boys gobble them up!

Extra bonus?

They freeze just as well as my other waffle recipe. Just pop a couple frozen waffles in the toaster and they're ready to go for breakfast!

Enjoying a stack of waffles is a great way to start the day -- especially if they're healthy ones.

Note: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. 

{Linked to Your Green Resource}

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