I love waffles. Back when I was a single mom, Cameron and I used to go and split the All Star Special at Waffle House because it had so much food that we could split it-- It has 2 eggs, a waffle, 3 pieces of bacon, hash browns, and even toast! Now of course he has grown up on me and wants his own and even sometime wants a DOUBLE waffle.
You already know I love breakfast and I now have a new favorite waffle recipe. I tweaked it a little this past weekend and made it a tad bit healthier by subbing some whole wheat flour for a part of the all purpose flour. You could absolutely not taste the whole wheat flour and I think it made the waffles better!
I found this recipe in the Food Network Magazine (one of my favorite magazines!) a few months ago and love that it doesn't have to rest for 30 minutes like this recipe. These waffles also seem to crisp up better than those waffles as well.
Almost Famous Whole Wheat Waffles
adapted from this recipe at Food Network
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/3 cup sugar
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 large egg, beaten
- 1 cup whole milk (I normally sub skim milk with no issues)
- 1/2 cup buttermilk
- 2 tsp. vanilla
- 2 tbsp. butter, melted and cooled
- 1/4 cup vegetable oil
- Syrup, for topping
Whisk the flour, sugar, salt, baking powder and baking soda in a large bowl.
In a separate bowl, whisk the egg, milk, buttermilk and vanilla until combined.
Stir the egg mixture, melted butter and shortening into the dry ingredients until just combined. (The batter will be lumpy.)
Preheat a waffle iron and brush with melted butter or spray with non stick cooking spray. Spoon batter into the waffle iron.
Cook until golden brown, then transfer the waffle to a baking sheet and keep warm in the oven. (You can keep oven warm at 200 degrees with keep waffles warm while cooking the others.)
Repeat with the remaining batter. Top the waffles with butter and syrup.Enjoy!