Big Batch Extra Fluffy Wheat Waffles (With a Little Less Fat) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I revised the recipe from The Best Recipes by the editors of Cook's Illustrated magazine to make it just a bit healthier. The secret to great waffles is a thick batter-which this recipe has. These are delicious served with real butter and maple syrup, fruit and whipped cream or with some chocolate chips added to the batter. Enjoy! Ingredients:
2 cups all-purpose flour |
2 cups whole wheat flour |
2 tablespoons cornmeal (optional) |
1 3/4 teaspoons salt |
1 teaspoon baking soda |
1/4 cup applesauce |
4 eggs, separated |
3 1/2 cups buttermilk |
4 tablespoons unsalted butter, melted |
Directions:
1. Heat greased waffle iron. Whisk dry ingredients together in a medium bowl. Whisk yolks with buttermilk, applesauce and butter.
2. Beat egg white until it just holds a 2-inch peak.
3. Add liquid ingredients to dry ingredients in a thin steady stream while mixing gently with a rubber spatula. (Do no add liquid faster than you can incorporate it into the batter.) Toward end of mixing, use a folding motion to incorporate ingredients. (But don't overmix!) Gently fold egg whites into batter.
4. Spread appropriate amount of batter onto waffle iron. Following manufacturer's instructions, cook waffle until golden brown, 2-5 minutes. Serve immediately. (In a pinch, you can keep waffles warm on a wire rack in a 200-degree oven for up to 5 minutes).
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