Whole Wheat Waffles
There is no waffling around with this recipe—freeze after baking and then pop in the toaster on busy weekdays.
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1⁄4 tsp Sea Salt
- 2 eggs
- 1 1⁄2 cups milk
- 1⁄4 cup vegetable oil, plus extra for brushing
- 1 tsp vanilla
Preparation
- Preheat oven to 425° F (220° C).
- In a medium bowl, combine dry ingredients.
- In a separate bowl, whisk eggs, milk, oil, and vanilla.
- Slowly whisk wet ingredients into dry, until just combined.
- Place Waffle Mold on a Sheet Pan. Using a basting brush, lightly brush waffle mold with oil.
- Pour approximately 1⁄4 cup batter into each mold, filling all corners.
- Bake 12–15 minutes, or until golden.
- When cool to the touch, flip waffle mold over a platter and gently remove waffles. Repeat steps 6–7 with remaining batter. Serve immediately, keep warm in a low oven until ready to serve, or freeze for later.
Epicure Products Used
Nutritional Information
Per serving(1 waffle): Calories 150, Fat 6 g (Saturated 0.5 g, 0 0 g), Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 20 g (Fiber 2 g, Sugars 4 g), Protein 5 g.