Aunt Janes Honey Whole Wheat Waffles Food

HONEY WHOLE WHEAT WAFFLES

Steps:

• Preheat the waffle iron to high. Rub the plates with a little butter or oil (particularly if it's not a non-stick iron).
• Whisk the eggs and honey together in a large mixing bowl. In a large measuring cup, mix the milk, butter and vanilla together, and then whisk the mixture into the eggs.
• Sift the flour, baking powder and salt into the egg mixture, then stir it together until it's just combined.
• Spoon the batter onto the waffle iron, spreading it out so that it's about 1/2" thick, and then cook for 3-4 minutes, or until the outside is a dark golden brown.

WHOLE WHEAT WAFFLES WITH HONEY-PEANUT BUTTER DRIZZLE

Steps:

• Lightly oil waffle iron (if needed) and preheat.
• In mixing bowl, beat eggs until foamy, then add remaining waffle ingredients, stirring until smooth.
• Pour batter onto hot waffle iron (your manufacturer's guide should say how much since waffle irons are different sizes).
• Bake about 5 minutes or until the steaming stops.
• Keep extras warm while making the remaining batter. And while waffles bake, mix honey with peanut butter and microwave about 30 seconds to 1 minute to soften it up. Stir to mix.
• Top waffles with butter and drizzle with peanut-honey topping.

WHOLE GRAIN WAFFLES

Steps:

• In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth.
• Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.

WHOLE WHEAT-OAT WAFFLES

Steps:

• Syrup:
• Bring lemon zest, sugar, and ⅔ cup water to a boil in a heavy medium saucepan, stirring until sugar dissolves. Cook (do not stir) until a thin syrup forms, 6-8 minutes. Add blueberries and bring to a simmer. Reduce heat to medium; cook, stirring constantly, 2 minutes.
• Transfer 2 Tbsp. syrup to a small bowl, add cornstarch, and stir until smooth. Add back to syrup; simmer until thickened, about 1 minute. Remove from heat. Fish out lemon zest and discard. Squeeze in lemon juice to taste and let cool slightly.
• Waffles and assembly:
• Whisk flour, oats, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add yogurt, then melted butter, then egg to well. Using a fork, stir together wet ingredients, then mix, incorporating dry ingredients a little at a time, until a lumpy batter forms.
• Heat waffle iron on medium-low. Lightly coat with nonstick spray and pour a heaping ½ cup batter onto iron (or up to 2 cups if using a larger one). Cook until waffles are golden brown and cooked through, about 5 minutes. (Keep warm on a baking sheet in a 300° oven if desired.) Repeat with remaining batter, coating iron with more nonstick spray as needed. Serve with butter and warm syrup.