WHOLE-GRAIN WAFFLES
These waffles are light but also crispy on the outside from just a touch of oil and a yeasted batter with buttermilk. Oats and whole wheat pastry flour make a heartier waffle that is delicious with fruit, yogurt or syrup.
Provided by Food Network Kitchen
Time 8h50m
Yield 6 servings, 2 waffles per serving
Number Of Ingredients 12
Steps:
- 1. Sprinkle the yeast over the water in a large mixing bowl; let stand until foamy, about 5 minutes. Add the buttermilk, oil, sugar and flour and whisk until smooth. Cover the bowl with plastic wrap and refrigerate overnight.
- 2. Preheat a waffle iron. Whisk the oats, egg whites, baking soda, and salt into the waffle batter until smooth. Lightly mist the hot waffle iron with cooking spray. Add about 1/3 cup of batter to each section, using the back of a spoon to spread batter to the edges. Cook until the waffles are crisp and golden brown, 5 to 7 minutes. Repeat with the remaining batter. Serve with maple syrup.
THE BEST BUTTERMILK WAFFLES
In creating this recipe, we tried out many different methods-folding in egg whites, milk versus buttermilk, a yeasted batter. But at the end of the day, this simple dump-and-stir was our favorite by far. Someone in the test kitchen may have even said this was the best waffle they'd ever eaten! The buttermilk makes this waffle ultra-light while the generous amount of butter makes for a super crispy exterior, leaving the inside custardy and soft. Finally, we kept the sugar to a minimum, making these the perfect foil for sweet toppings like maple syrup, berries or jam.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield about 6 waffles
Number Of Ingredients 11
Steps:
- Preheat a waffle iron to medium-high.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk together the buttermilk, eggs and vanilla. Whisk the buttermilk mixture into the flour mixture until a batter is formed. Whisk in the butter until incorporated, being careful not to overmix the batter.
- Spray both sides of the preheated waffle iron with nonstick cooking spray. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending on its size. (Take into consideration that the batter will spread once the lid is closed.) Close the iron and cook until the waffles are a deep golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron has a well-seasoned or nonstick surface, it may not be necessary to spray it between each batch.)
- Serve the waffles immediately with butter, syrup, jam, berries or yogurt.
WHOLE WHEAT-BUTTERMILK WAFFLES (WEIGHT WATCHERS)
I used 2 regular eggs instead of egg substitute. Tasty. Recipe courtesy of Weight Watchers New Complete Cookbook.
Provided by AmyZoe
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray waffle baker with nonstick cooking spray. Preheat according to the manufacturer's instructions.
- Whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt in medium bowl.
- Whisk together buttermilk mixture to flour mixture, stirring just until batter is smooth.
- When waffle baker is ready, ladle in 1/2 cup of batter. Close lid and bake until golden brown, about 5 minutes.
- Transfer waffle to plate and keep warm. Repeat with remaining batter, making a total of 4 waffles. Serve with maple syrup.
Nutrition Facts : Calories 199.4, Fat 3.4, SaturatedFat 0.6, Cholesterol 2.5, Sodium 422.4, Carbohydrate 36.9, Fiber 2.4, Sugar 15.2, Protein 7
WHOLE WHEAT BUTTERMILK WAFFLES
Crisp, healthy and better for you then most waffles. I found this recipe in The Breakfast Book. My family really liked these waffles. When I made these waffles I added a scoop of protein powder. I did not add the 1/4 cup of milk as I didn't think they needed it as I mixed my batter with a hand mixer. When I made these I got 14 square waffles.
Provided by internetnut
Categories Breakfast
Time 15m
Yield 6-8 waffles, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Put the flours into a mixing bowl and add the baking powder, baking soda, salt, and sugar. Stir with a fork to blend.
- In another mixing bowl, beat the eggs until well blended. Stir in the buttermilk and the melted butter (cooled off a little). Stir the mixture until well mixed if the batter seems rather thick, add the 1/4 cup milk to thin it. The batter should flow from the spoon, not plop.
- Bake in a hot waffle iron until crisp and golden. Serve hot.
OATMEAL BUTTERMILK WAFFLES
Our grandkids visit for a week at a time during school breaks and summer vacations. This recipe gives our morning meals some variety and gets the kids to eat nutritious oatmeal.-Lee Hill-Nelson, Waco, Texas
Provided by Taste of Home
Time 30m
Yield 6-8 waffles (6-1/2 inches).
Number Of Ingredients 9
Steps:
- In a bowl, combine the first five ingredients. In another bowl, combine buttermilk, eggs and butter; stir into the dry ingredients until smooth. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with peanut butter and/or apple sauce if desired.
Nutrition Facts :
TENDER AND EASY BUTTERMILK WAFFLES
An easy waffle recipe that results in a nice crisp outside, and tender middle waffle. I love the results this gives while not having to separate the eggs and take time to whip egg whites! These will also reheat in the toaster for a quick work day breakfast.
Provided by Diana Perry
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined. Whisk buttermilk and butter together in a separate bowl; add eggs. Stir buttermilk mixture into flour mixture until just combined and batter is slightly lumpy; add vanilla extract.
- Preheat a waffle iron according to manufacturer's instructions.
- Pour enough batter into the preheated waffle iron to reach 1/2 inch from the edge. Cook according to manufacturer's instructions.
Nutrition Facts : Calories 317.6 calories, Carbohydrate 40.5 g, Cholesterol 92.4 mg, Fat 13 g, Fiber 1.1 g, Protein 9.2 g, SaturatedFat 7.5 g, Sodium 748.7 mg, Sugar 8.4 g
WHOLE-GRAIN BUTTERMILK WAFFLES
Eat Better America Recipe- Add Fiber One® original bran cereal to the batter and create delicious fiber-rich whole-grain waffles.
Provided by plannermom
Categories Breakfast
Time 1h
Yield 4 servings (2 4-inch waffles per serving)
Number Of Ingredients 12
Steps:
- Heat waffle maker. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
- In large bowl, mix cereal and buttermilk; let stand 5 minutes. Stir in egg, oil and vanilla. Stir in remaining ingredients just until smooth. (Batter will be thick.).
- For each waffle, brush hot waffle maker with vegetable oil. Spread batter onto center of hot waffle maker. (Waffle makers vary in size; check manufacturer's directions for recommended amount of batter). Close lid of waffle maker.
- Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Serve immediately. Repeat with remaining batter. Serve with maple syrup and raspberries.
Nutrition Facts : Calories 239.9, Fat 9.9, SaturatedFat 1.9, Cholesterol 55.9, Sodium 483.5, Carbohydrate 34.6, Fiber 7.1, Sugar 9.5, Protein 9.2
WHOLE WHEAT BUTTERMILK PANCAKES
Make and share this Whole Wheat Buttermilk Pancakes recipe from Food.com.
Provided by kumhui
Categories Breakfast
Time 29m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, beat the eggs until frothy.
- Add the flour, sugar, baking powder, baking soda, salt, half &half mixture, melted butter and vanilla.
- Stir just until the batter is smooth and no lumps of flour remain (do not over mix it).
- Heat a frying pan over medium heat and grease the surface with 1/2 teaspoon of buttery spread or oil.
- Ladle about 1/3 cup batter onto surface for each pancake.
- Cook until bubble form on top and batter is set, 1 to 2 minute.
- Using a spatula, flip the pancake and cook until golden brown on the other side, 2 to 3 minutes.
- Transfer to a plate dust the pancake with confectioners' sugar.
Nutrition Facts : Calories 462.9, Fat 17.2, SaturatedFat 4.5, Cholesterol 99.8, Sodium 1444.8, Carbohydrate 66.4, Fiber 6.5, Sugar 16.9, Protein 14.8
WHOLE WHEAT BUTTERMILK WAFFLES
Make and share this Whole Wheat Buttermilk Waffles recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the waffle iron according to manufacturer's instructions.
- Whisk the flours, cornmeal, salt, and baking soda together in a large bowl.
- In a separate bowl, whisk the egg yolks and melted butter together, then whisk in the buttermilk and maple syrup until uniform.
- In a large bowl, whip the egg whites and cream of tartar with an electric mixer on med-low speed until foamy, about 1 minute.
- Increase the speed to med-high and whip the whites to stiff peaks, 3-7 minutes.
- Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well, and whisk very gently until the buttermilk mixture is just incorporated (a few lumps should remain).
- Toward the end of mixing, fold the whipped egg whites into the batter with a rubber spatula.
- Spray the hot waffle iron with vegetable oil spray, then spread the appropriate amount of batter onto the waffle iron, following the manufacturer's instructions, and cook until golden brown, about 3 1/2 minutes.
- Remove the waffles from the waffle iron and serve,.
- Repeat with the remaining batter, spraying the waffle iron with vegetable oil spray as needed between batches.
- Per serving (1/2 cup batter)--300 calories, 10.5 g fat, 42 g carb, 10 g protein 3 g fiber.
Nutrition Facts : Calories 299.3, Fat 10.7, SaturatedFat 5.9, Cholesterol 85.2, Sodium 595.1, Carbohydrate 42.5, Fiber 2.9, Sugar 9.7, Protein 9.5
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