Whole wheat waffles are one of my favorite breakfasts. This summer we have celebrated each fruit on a Sunday morning under the cherry tree in the cool of the morning. We walk outside with our plate heaped high of crisp waffles while the scent of vanilla waifs through the air behind us.
We sit at the round glass and iron table with a waffle on our plate and the fruit of the day heaped high in the middle. We celebrated strawberries with whipped cream, peaches and maple syrup, blueberries and cherry jubilee. I can wait for pumpkin waffles laced with cinnamon in the fall. I hope you join us in this Sunday morning ritual celebrating the bounty and joy of life.
I like this particular recipe because it has whipped egg whites to make it extra fluffy. For as long as I have been a part of my husbands family we have enjoyed his moms waffles. Family visits that involved spending the night meant waking up the next morning to a waffle breakfast. Her waffles are full of memories of time spent together as a family, waiting patiently at the counter as she whipped the egg whites and pulled out the belgium waffle maker. Soon the waffles were coming off the iron one at a time, we snatched them while they were hot and topped them with strawberries, blueberries, maple syrup and pecans.
Whole Wheat Waffles
1 cup whole wheat flour (you can use all white if you prefer, my mother in law always did!)
3/4 cup all purpose flour
1 Tablespoon baking powder
1 1/2 Tablespoon sugar
1/4 teaspoon salt
1 3/4 cup milk
2 eggs
1 cube of melted butter (this is 1/2 cup, you can decrease the amount and make the difference in yogurt if you want a healthier alternative but do yourself a favor and make it once with all butter, its so good!!)
1 teaspoon vanilla
In a separate bowl beat the egg whites with an electric mixer until stiff peaks form, set aside. In another large bowl, mix the dry ingredients together, then slowly add the egg yolks, milk, melted butter and vanilla. You can mix it with an electric mixer as you slowly add the milk, then fold in the beaten egg whites by hand. Spray the waffle iron with oil spray, using a cup pour the batter into the waffle iron. Serve with your favorite topping and make some family memories! If I am making it for just my husband and I, there will be leftovers so I freeze them in a plastic bag with wax paper between each waffle. This becomes an easy breakfast for next time, just pop a frozen waffle into the toaster oven and it comes out just as crisp as when you pulled it off the waffle iron fresh!
Try these other great recipes from our Archives:
Cherry Pie (published May 20, 2017)
Homemade Berry Pie (published July 23, 2017)
Whole Wheat Waffles (published August 12, 2017)
Almond Roca (published February 22, 2018)
Homemade Banana Cream Pie (published May 10, 2018)
Cannoli (published August 3, 2017)
Easy Authentic Tiramasu (published May 3, 2018)
Ooey Gooey Blonde Brownies (published August 11, 2018)
Old Fashioned Peach Crisp (published August 1, 2018
Classic Canned Peaches (published August 8, 2018)
Dutch Babies (published May 30, 2018)
