Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 15 minutes
These hearty waffles are simple, straightforward and wonderful at breakfast. The soft, lightly browned waffles get their slightly chewy texture from a mixture of grains, including whole wheat flour and oats; their tenderness from a combination of milk and yogurt; and their sweetness from pure honey. They're delicious with maple syrup or more honey, and lovely with fresh fruit.
- Printer Friendly Version
- 3 Tbs. unsalted butter
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup old-fashioned oats (not quick oats)
- 2 tsp. double-acting baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. ground cinnamon (optional)
- 1 1/4 cups milk
- 3/4 cup plain yogurt
- 1/3 cup honey
- 2 eggs
- 1/2 tsp. vanilla extract
- Maple syrup or honey for serving
Directions:Preheat a waffle iron. If you want to hold the finished waffles until serving time, preheat an oven to 200°F.
Melt the butter; set aside. In a large bowl, whisk together the all-purpose and whole wheat flours, oats, baking powder, baking soda and cinnamon. In another bowl, whisk together the milk, yogurt, honey, eggs and vanilla until very well blended. Pour the liquid ingredients over the dry ingredients and whisk until just combined. Fold in the melted butter.
Lightly butter or spray the grids of the waffle iron, if needed. Brush or spray the grids again only if subsequent waffles stick.
Spoon out a hefty 1/2 cup of batter (or a little more than the manufacturer's instructions suggest) onto the hot iron. Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until the waffle is golden and set. Serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you make the rest.
Serving: Serve the waffles hot with a topping of maple syrup or honey. These are also good with applesauce, jam or fruit-flavored syrups. For a real change, think about serving these as the "bread" for a tuna salad sandwich: Leave out the cinnamon in the recipe, spread each waffle with a thin layer of mustard, fill with lettuce, tomato and tuna salad, and serve the sandwiches with carrot and celery sticks. They're great for lunch.
Adapted from Waffles from Morning to Midnight, by Dorie Greenspan (Weldon Owen, 2001).