I love when my husband makes us breakfast on the weekends.
Weekend breakfast time is the best. It’s a time to slow down, when we cook together and enjoy each other’s company over delicious food. (And when I say we cook, I mean that he cooks and I watch, we’re together at least.) And since calories don’t count on the weekend, we look forward to taking a break from our usual week day yogurt or oatmeal and splurge on delicious calorie filled breakfast items. In my opinion, my husband’s breakfasts are better than what we’d have at a restaurant and I get to eat it in my pajamas which is a huge bonus.
I have two waffle recipes on the blog. One waffle recipe is a traditional homemade version (using 100% all-purpose flour) and the other recipe is 100% whole wheat. Both of those recipes are tasty, but we prefer the traditional version because even though earthy crunchy whole wheat is tasty too, it’s just not the same as happy mindless carbs. That recipe is completely whole wheat flour and I find you need to be in the mood for that.
In an attempt to make sourdough waffles, my husband decided to experiment with the waffle batter using both white and whole wheat flour. Ultimately, he omitted the sourdough from the recipe (for now), but we still ended up finding a new waffle recipe that falls somewhere in between the two recipes I noted above.
These waffles have both all-purpose and whole wheat flour so you’re getting some of the earthy crunchy things, but you also have the happy tasty things. We adjusted the amount of baking powder to be easier to measure, and reduced the amount of sugar in this recipe because the whole wheat made it seem weirdly too sweet with the full amount. (I may have made up for that by adding some powdered sugar on top of my waffles. 🙂 )
Part Whole Wheat Waffles Recipe
(About 4 to 6 servings)
Ingredients:
- 2 large eggs
- 1/2 cup oil
- 1 and 3/4 cups milk (any kind will do)
- 1/2 teaspoon vanilla extract
- 1 and 1/2 cups all-purpose flour (equivalent to 6.3 ounces)
- 1/2 cup whole wheat flour (equivalent to 2.1 ounces)
- 1/2 tablespoon white sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Directions:
- Preheat your waffle iron, and spray it with non-stick cooking spray. You only need to spray it one time for an entire batch of waffles. There is usually no need to spray it between every waffle.
- Crack the eggs into a large bowl.
- Using a hand mixer, beat the eggs until they are a bit foamy.
- Add the oil, milk, vanilla extract, all-purpose flour, whole wheat flour, sugar, baking powder, and salt to the bowl.
- Once everything is in the bowl, beat the mixture just until the lumps are gone.
- Pour the batter into the hot waffle iron, and cook until golden brown. (Different waffle irons take different amounts of time, so it usually works to watch the steam coming out and check them once it’s not putting out as much.)
- Remove from the waffle iron, top with anything you like on waffles, and enjoy.
Adapted from: All Recipes
