Waffles

This recipe comes from Alton Brown. I highly recommend his cooking show Good Eats. He explains the science and the reasoning behind cooking techniques. Even if you don’t make the recipe he’s making on his show, you still come away with useful cooking information that you will use when you cook different recipes.

If you make these as written, they taste like good waffles and not whole wheat at all. If you use 1 ½ c whole wheat flour and ½ c all purpose flour, the taste like good whole wheat waffles, but not out of a health food store. Buttermilk is only 1 % fat (like skim milk) and keeps for 3 weeks. So, I recommend buying a pint and keeping it in your fridge. That way sometime in the next three weeks you can make waffles or muffins or cornbread or coleslaw or buttermilk dressing. Serve the waffles with grade B maple syrup or ginger berry compote.

9-19-I added 1 T of cornmeal to add texture. It was especially good with the 3/4 whole wheat waffles. Next Time I'll try 2 T cornmeal.

BASIC WAFFLES

Yield 7 1/2 waffles

INGREDIENTS

1 c whole wheat flour

1 c all purpose flour

½ tsp baking soda

1 tsp baking powder

1 tsp salt

3 T sugar

1 T cornmeal (optional) *Try 2 T Lora*

3 eggs

2 T butter, melted

1 pint (2 c ) buttermilk

pam, for waffle iron

Preheat waffle iron as directed.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, sugar, and cornmeal. In another bowl whisk together eggs and melted butter. Then, whisk in the buttermilk. Whisk the wet ingredients into the dry ingredients until . Let it rest 5 minutes.

Cook the waffles according to the directions for your waffle iron. Serve immediately, or keep warm in a 200 degree oven until ready to serve. If you plan on freezing leftovers, cool on a cooling rack before freezing. You can reheat the frozen waffles in the toaster.

For my waffle iron I use 3/4 c batter and cook for 5 minutes. Julie's waffle iron takes 1 cup batter cooked for 5 minutes for a total of 5 waffles.