Blueberry Whole Wheat Waffles

I love waffles. However, they are hardly healthy fare. However, I have always preferred whole wheat flour over white and that would give waffles some fibre. Could I make a crispy waffle with whole wheat flour?

The answer is yes! The secret is to use just a bit of all-purpose flour and some cornmeal to increase the crisp bite.

Put 15 ml (1 tbsp) lemon juice in 250 ml (1 cup) milk and stir.

Separate the yolk from the white of an egg. Put the yolk in a bowl and add the milk mixture, 25 ml (2 tbsp) melted butter, and 30 ml (2 tbsp plus 1 tsp) vegetable oil. Mix together.

In a separate bowl, mix together 175 ml (3/4 cup) whole wheat flour, 60 ml (1/4 cup) flour, 20 ml (4 tsp) cornmeal, 15 ml (1 tbsp) sugar, 7 ml (1 1/2 tsp) baking powder, 2 ml (1/2 tsp) salt, and 1 ml (1/4 tsp) baking soda.

Dump the dry ingredients into the liquid ingredients and stir just until the dry ingredients are moistened. Don’t worry about a few lumps.

Beat the egg white until it peaks. Fold it into the batter.

Cook the batter per the instructions in your waffle maker. Mine calls for 125 ml (1/2 cup) of batter for each 2 squares of waffles. Spread the batter on the waffle maker and place blueberries into the batter before closing.

You can keep the waffles warm in a 200 F (90 C) oven if needed.

The Verdict

I love these. They are crispy on the outside and chewy in the centre. People won’t know they are whole wheat unless you tell them.

These are my current favourite waffle!

The Old Fat Guy

Blueberry Whole Wheat Waffles

Blueberry Whole Wheat Waffles

Ingredients

  • 15 ml (1 tbsp) lemon juice
  • 250 ml (1 cup) milk
  • 1 egg
  • 25 ml (2 tbsp) melted butter
  • 30 ml (2 tbsp & 1 tsp) vegetable oil
  • 175 ml (3/4 cup) whole wheat flour
  • 60 ml (1/4 cup & 2 tsp) flour
  • 20 ml (4 tsp) cornmeal
  • 15 ml (1 tbsp) sugar
  • 7 ml (1 1/2 tsp) baking powder
  • 2 ml (1/2 tsp) salt
  • 1 ml (1/4 tsp) baking soda
  • 250 ml (1 cup) blueberries (fresh or frozen)

Instructions

  1. Put 15 ml (1 tbsp) lemon juice in 250 ml (1 cup) milk and stir.
  2. Separate the yolk from the white of an egg. Put the yolk in a bowl and add the milk mixture, 25 ml (2 tbsp) melted butter, and 30 ml (2 tbsp plus 1 tsp) vegetable oil. Mix together.
  3. In a separate bowl, mix together 175 ml (3/4 cup) whole wheat flour, 60 ml (1/4 cup) flour, 20 ml (4 tsp) cornmeal, 15 ml (1 tbsp) sugar, 7 ml (1 1/2 tsp) baking powder, 2 ml (1/2 tsp) salt, and 1 ml (1/4 tsp) baking soda.
  4. Dump the dry ingredients into the liquid ingredients and stir just until the dry ingredients are moistened. Don't worry about a few lumps.
  5. Beat the egg white until it peaks. Fold it into the batter.
  6. Cook the batter per the instructions in your waffle maker. Mine calls for 125 ml (1/2 cup) of batter for each 2 squares of waffles. Spread the batter on the waffle maker and place blueberries into the batter before closing.
  7. You can keep the waffles warm in a 200 F (90 C) oven if needed.
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