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Author Notes: We love waffles. And pancakes, too. I adapted my waffle recipe from this pancake recipe, which, in my opinion, makes one of the best pancakes I’ve ever tasted: http://www.saveur.com/article/Recipes/Robies-Buttermilk-Flapjacks . The basic difference between waffle and pancake batter is the amount of fat. That nice crisp-on-the-outside tender-on-the-inside quality in a waffle comes from using more fat, like oil or butter. I prefer oil – saves me a step of melting butter. And I’m most likely going to slather it with butter anyways once it’s cooked. I can never remember to buy buttermilk, so I always use a sour milk mixture when making pancakes and waffles. For this Whole Wheat version of my waffle, I used some Irish Wholemeal flour that I got from a friend who traveled to Ireland recently. It’s super-coarse. You probably could use a good-quality domestic stone-ground whole wheat flour with equally good results. —mrslarkin
Makes about seven 7” round waffles
- 1 cup non-fat milk (it's the only kind I buy)
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
- 1 1/2 cups all-purpose flour
- 1/2 to 3/4 cups Irish Wholemeal flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Grated zest of 1 large orange (optional)
- 1/2 teaspoon fresh ground cardamom, or more to taste (optional)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- 2 eggs, slightly beaten
- Dried cranberries (optional)
- Spray round waffle iron with cooking spray, or brush with vegetable oil or melted butter. Heat waffle iron.
- In a large measuring cup, stir together the milk, cream and lemon juice. Set aside.
- In a medium bowl (with a pouring spout, if possible), whisk together the flours, sugar, baking powder, baking soda, salt and orange zest.
- Add the vegetable oil, vanilla and egg to the milk mixture. Stir. Pour into the flour mixture and stir gently but thoroughly until almost smooth. It’s okay if your batter is a little lumpy.
- Pour batter in center of waffle iron grid, leaving about an inch batter-free. Sprinkle with some dried cranberries. Close lid and cook until steam is gone, or the light goes off, or however your waffle iron works. Remove waffles to a cooling rack, not stacked on a dish where they’d get all sweaty.
- Serve hot with butter and real maple syrup.
- Cooled leftovers can be stored in a plastic zipper bag in the refrigerator, and reheated in a 350 degree F oven, or toasted in a toaster oven. When I was making the waffles tonight, I thought “why not just use the waffle iron to reheat them?” I’ll try that tomorrow!
- This recipe was entered in the contest for Your Best Holiday Breakfast