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Author Notes: These hearty, seed-packed waffles are perfect for weekday breakfasts that will keep you energized. Make them ahead and store them in the freezer for toasting when you need them. Then smear them generously with the maple-blueberry butter - aka, the spread that combines all the things you want on your waffle (or pancake) anyway.
The waffle recipe is adapted from King Arthur Flour and Melissa Coleman of the blog The Faux Martha. - fiveandspice
Makes 8-10 modest sized belgian waffles
Seeded whole wheat waffles
- 3 cups white whole-wheat flour (plain whole-wheat flour or all-purpose flour do both work as well)
- 4 teaspoons aluminum free baking powder
- 1 teaspoon salt
- 1/4 cup sugar
- 2/3 cup unsalted butter, melted
- 3 cups warm buttermilk
- 2 large eggs
- 2 tablespoons orange juice (optional, but King Arthur Flour says it cuts some of whole wheat’s bitterness)
- 1 teaspoon vanilla extract
- 1/2 cup mixed seeds (I use a combination of poppy seeds, sunflower seeds, and flax seeds)
- maple-blueberry butter for serving (see below)
- Get your waffle iron heating. In a medium bowl stir together the flour, baking powder, salt, and sugar. In a separate bowl, whisk together the butter, buttermilk, eggs, orange juice (if using), and vanilla.
- Make a well in the dry ingredients and add the wet ingredients. Stir until just combined, stirring in the seeds towards the end of combining the ingredients. The batter will still have some lumps.
- Fry the waffles one batch at a time in the hot waffle iron until well browned on the outside and cooked through. Transfer any you aren’t eating immediately to a wire cooling rack in a single layer (don’t stack them as this will make them soggy) and allow them to cool completely. Wrap them individually in foil or zip them into ziplock freezer bags and store them in the freezer, taking one out as desired and toasting it until heated through and re-crisped on the outside. Serve spread generously with maple-blueberry butter, or any topping your heart desires.
Maple blueberry butter
- 1/2 cup fresh blueberries (any other variety of berry will also work)
- 3 tablespoons maple syrup (preferably grade B)
- 1 cup unsalted (or salted if you prefer) butter, at room temperature
- Combine the blueberries and syrup in a small, heavy-bottomed pan. Bring to a boil and cook for just a minute or so. Remove from the heat, smash some of the berries up with a fork, and allow to cool down to room temperature.
- Once the berry mixture is cool, process the berry mixture and butter together in a food processor (stopping to scrape the sides down as necessary) for a couple minutes, until well-combined (it may not get totally homogenous, though). Serve immediately. The butter also keeps for at least a week in the fridge or for several months if wrapped and stored in the freezer.