Рецепт Wholewheat Waffles
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Blogging Marathon# 41: Week 3/ Day 1
Theme: E-N Breakfast Items
Dish: E for Eggo -- Wholewheat Waffles
My theme for this week's marathon is very interesting. Valli gave a list of breakfast items and asked us to cook dishes starting with the letters from E-N. Breakfast is probably the least thought out meal of the day in our household. I eat breakfast everyday, but it is something really quick: pb&j sandwich, oatmeal or just cereal. I usually make a little elaborate breakfast on the weekends, my son loves pancakes and waffles, so I make them at least 2~3 times a month.
So for the first day of the marathon, I picked E for Eggo. Eggo is a frozen waffles brand in the US. Once I bought the waffle iron, I stopped buying frozen waffles or even store bought mixes to make waffles. They have way too many preservatives and extra ingredients that are not really healthy.
Homemade waffles are quite easy to make and the leftovers when frozen are great for quick weekday breakfasts. These wholewheat waffles are crispy on the outside and light & airy in the middle. I was skeptical when I first saw the recipe on King Arthur Flour because using 100% wholewheat flour usually leads to dense waffles, but these are just perfect and I'm totally in love with them.
Recipe adapted from King Arthur Flour:
Ingredients:
- Wholewheat Flour - 1½cups
- Baking powder - 2tsp
- Salt - ½tsp
- Sugar - 2tbsp
- Egg - 1 large (or use a egg substitute, I use 1tbsp egg replacer whisked in 3tbsp water)
- Lukewarm Milk - 1½cups (I use soy milk)
- Vegetable Oil - 1/3cup (or use melted butter)
Method:
Whisk together flour, baking powder, salt and sugar.
In a separate mixing bowl, combine milk, egg and oil.
Add the wet ingredients into dry ingredients and mix until just combined. Set aside for 15~20 minutes.
Preheat the waffle iron and follow the manufacturers instructions to make waffles.
I put ~1cup of batter in my waffle iron and bake for about 3½~4 minutes. Remove onto a wire rack and serve with maple syrup and fruit.
Lets check out what my fellow marathoners have cooked up today for BM# 41.