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I had the chance to observe something recently.
We don’t all eat our waffles the same way.
Seriously. I made our favorite recipe for whole wheat waffles, and all five of my children had their own way of eating them.
Nathan, our firstborn, liked his waffles with homemade whipped cream, syrup, and strawberries to top.
Breanna, our oldest daughter and thoughtful second child, started her waffles off with only homemade whipped cream and syrup. She preferred to have her fruit to the side so that she could sprinkle it on top of the waffle when she was ready to add it.
Isaac, our middle child, liked his waffles with homemade whipped cream and syrup on top. He wanted only strawberries on the side of his plate and there was no chance they were going to end up on top of his waffle. 🙂
David, our four year old, well, no explanation is needed for how he liked to eat his waffles. The picture says it all.
And finally, Elisabeth, our baby girl, shared a plate of waffles with mama. We aren’t picky, and we like it all.
It was interesting to see how each kid chose their own individual way to eat a waffle.
And, in case you’d like to experiment with your family, OR you just want a great whole wheat waffle recipe, here you go…
Ingredients
- 2 cups whole wheat flour
- 2 tablespoons fine ground cornmeal
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 2 large eggs, separated
- 4 tablespoons unsalted butter (melted and cooled)
- 1 3/4 cups buttermilk (or I used 1 3/4 cups of almond milk mixed with 2 tablespoons of vinegar -- left standing for 5-10 minutes)
- Pinch cream of tarter
Instructions
- Preheat the waffle maker. (I use a Belgian waffle maker)
- In a large bowl, whisk the flour, cornmeal, sea salt, and baking soda together.
- In a separate bowl, whisk together the egg yolks and melted butter. Then add the buttermilk (or almond milk substitute) to that mixture.
- In a third bowl, beat the egg whites and cream of tartar with an electric mixer on medium high speed until soft peaks form.
- Pour the buttermilk mixture into the large bowl with dry ingredients, and gently whisk until just incorporated (some lumps should remain). Then fold the whipped egg whites into the batter.
- Spray the waffle maker with vegetable spray to keep waffles from sticking.
- Pour the prepared batter onto the waffle maker and cook through, about 4 minutes per waffle. (I use a measuring cup to measure out 1 cup of batter at a time and then pour it over the waffle maker) *You can keep waffles warm in a 200 degree oven or serve one at a time.
I hope you love this recipe as much as we do.
How do you like to eat your waffles? Do you have a favorite go-to recipe?
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The waffles look really good. We will eat our waffles with a little dairy free butter spread and homemade pancake syrup. Sometimes when I find a good deal on blueberries I will make my easy blueberry sauce to put on top.
I have two recipe I use when making waffles. One is more labor intensive but definitely worth it where I beat the eggs whites separately. The next waffle recipe is a vegan one that is dump and stir type. Both we like equally well. But since I can be lazy in the morning you can probably guess which recipe wins out most of the time.
I will have to give this recipe a try soon. I am sure my family would love it too.
Lol, Shelly! This recipe is one where you beat the eggs whites separately, and it does make a difference. 🙂
I’ve never tried a vegan recipe, but I could check my vegan cookbook to see if I can find one in there.
Oh, and how do you make homemade syrup? I’d love to know!
I make the pancake syrup from water, molasses, sugar and maple flavoring. It is a really quick recipe I have the recipe posted
http://www.frugalfamilyhome.com/food/homemade-pancake-syrup
We love it because it doesn’t have any corn syrup in it. But it ends up after boiling to be the same consistency. We now can’t eat the pancake syrup from the store at all. Just to warn you if you start making it yourself your family may not want to go back. It isn’t as good as pure maple syrup but it is a great substitute for the pancake syrup from the store.
Thank you for sharing your recipe, Shelly! I’l pinning it for future use. 🙂
Hi Shelly, just wanted to let you know that I tried to pin the recipe and wasn’t able to because somehow pinterest isn’t recognizing the images in the post. Totally weird. I just wanted to let you know.
So I tweeted it and favorited my tweet so that I could go back to it. 🙂
Sandra,
I found the problem it was the Pin It Button plugin. As soon as I deactivated it the problem was gone.
Here is the pin just incase you want to just repin it. 🙂
http://pinterest.com/pin/281404676689142739/
Thanks for letting me know about the problem.
Pinned it, Shelly! Thanks for coming back and sharing the pin to your syrup!