Some introductory notes:
2. My plating skills are not MasterChef worthy. Gordon Ramsey would eliminate me very quickly due to my miserable plating skills.
3. Blueberries were on sale. I’ve been waiting for this. Life is good.
Alright, now that we have that out of the way, let’s talk waffles.
The Len really likes waffles, did you know that? It’s true. It is so true that one day he added a waffle maker to my birthday list. And for my birthday, I received a waffle maker. To be fair, I do get a lot of use out of it to The Len’s great delight.
And so, to please The Len and try out the first of the new cookbook recipes, I present Weekend Wheaty Waffles… my first ever attempt to use whole wheat flour in waffles. Also featuring… the blueberry.
Weekend Wheaty Waffles
Yield: 7 large waffles
Serving size: 1/2 waffle (211 calories)
2 cups all-purpose flour
1 cup whole wheat flour
2 tbsp baking powder
2 tbsp granulated sugar
3 cups 1% milk
1/2 cup canola oil
1. In a large bowl, combine all-purpose flour, whole wheat flour, baking powder and sugar.
2. In another large bowl, whisk together eggs, milk and oil. Add to flour mixture and stir until well blended.
3. Spray preheated waffle maker lightly with cooking spray. Pour 3/4 cup batter onto waffle maker (or an amount appropriate for your waffle maker) and cook for 3 minutes or until golden brown. Transfer to a plate and keep warm in a preheated oven. Repeat with the remaining batter, spraying waffle maker with vegetable spray as needed.
* I added a splash of vanilla, since I love vanilla.
* For those thinking they’ll just remove the all-purpose flour and just go hardcore whole wheat… don’t. The reason you keep the mixture is to make it tasty. Trust me on this. I do think it could be an adjusted ratio, however, to increase the amount of whole wheat flour.
Enjoy! I loved mine drizzled with some no sugar added syrup and a heaping pile of blueberries.
Never thought to put blueberries on your waffles? Well then, you’re welcome.