Making your own waffles is fun, especially if you have company. Make the batter ahead of time and store in a pitcher in the refrigerator. Then when you’re ready for breakfast, brunch, or (My favorite) dinner, you simply heat up the waffle iron and start cooking. These are so tasty, the syrup is optional!
- ½ stick real butter, melted
- 1 cup whole wheat flour
- ½ cup all purpose flour
- 2 tsp. baking powder
- ¼ tsp. salt
- 2 Tbsp. brown sugar (light or dark, your choice)
- ½ cup egg substitute or 2 eggs, lightly beaten
- 1 tsp. pure vanilla extract
- 1¼ cups milk
- ½ cup chopped pecan pieces
- nonstick cooking spray
- Preheat the waffle iron.
- Combine all ingredients and stir just to combine.
- Spray waffle iron plates with nonstick cooking spray.
- Pour about 1/3 of a cup of batter per waffle (mine cooks two waffles at a time) and spread to cover the waffle plate.
- Close lid and time for 4 minutes (Or as your waffle iron’s manufacturer suggests). Waffles should release easily and be golden brown.
- Serve immediately with pure maple syrup or honey.
Yield: Six waffles (waffle iron plates vary in size)
Variation: Dust with powdered sugar before serving and skip the sypup or honey.
The pecans and whole wheat flour bump up the protein and fiber. Resist cheap syrups. Use the real thing. As with butter, a little bit goes a long way. You’ll use less and get great flavor.