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Old 04-01-2010, 04:12 PM   #1
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Wholewheat Waffles

I am not sure if this is the right forum, but I know a mod will move it if they need to. In fact, I am posting it as a request from one of the mods - Dave, sorry it took so long.

Ever since I got my Cuisinart Waffle Maker a few weeks ago I have been tinkering with trying to make a fluffy, healthier waffle. So far I have come up with this.

Whole Wheat Waffles
2 large eggs
1 cup unbleached flour
1 cup whole wheat flour
1/2 cup vegetable oil
1 tablespoon brown sugar
1 tablespoon baking powder
1/4 teaspoon salt

Heat waffle iron (if it has variable settings, choose 4-5 for medium darkness)

Beat eggs in a bowl until light and frothy (this seems to be key to the texture). Mix in remaining ingredients just until batter is smooth, no large lumps.

Pour 1/2 cup batter (or amount suited to your iron) into waffle iron, quickly spread if necessary and close lid.

Bake about 5 minutes or until indicator signals it is done.

This makes about 6 - 8 7"waffles and they do freeze well.

Next I am working on a lemon dessert waffle!

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Old 04-01-2010, 05:56 PM   #2
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Thanks! It looks good and pretty straight forward. I'll let you know when I try it out!
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Old 04-01-2010, 06:43 PM   #3
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LPB;
I made a very good batch of waffles that were high in all the good things, and low in all the bad. I had made the Libby's pumpkin filling recipe from the can and had left over filling, about a cups worth. I had made it with Splenda instead of sugar. To it I added 1/2 cup whole wheat flour and 2 tsp. baking powder, along with 3 tbs, cooking oil. I cooked them in the waffle iron and they were amazing. Everyone really liked them. And the pumpkin added fiber, beta carotien, and all the other good nutrients found in that veggie.

These waffles were light, with a crispy outside. Try 'em. You just might find that they become a favorite in your house.

Seeeeeya; Goodweed of the North
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Old 04-01-2010, 07:18 PM   #4
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Thanks, Goodweed. We do like pumpkin so I will try them. It also might be adaptable for my DH with gluten free flours. I am constantly trying to develop good recipes for him.

My recipe is actually crispy outside and very light inside but filling. You might want to try them as well and let me know what you think.
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Old 04-03-2010, 02:54 PM   #5
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Laurie, thanks for sharing your recipe. Now I have to decide between your waffles and the broccoli quiche for Easter breakfast tomorrow.
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Old 04-03-2010, 03:08 PM   #6
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Thanks Sierra! If you make them let me know how it you like them. I agree that quiche sounds nummy!

I made some for lunch today as we are going out for dinner and I wanted something filling but light. They are becoming a staple around here! Oh, and they do freezer very well and heat in the toaster/toaster oven.
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Old 04-04-2010, 11:55 AM   #7
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Laurie, I made your waffles today. They were light and fluffly. I liked it because it did not make alot and could be easily doubled, if needed. One thing I did notice was did you leave the liquid out of the recipe when you typed it? The batter was very thick and I had to thin it with some milk. Other than that they were awesome and I will be definately making them again.
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Old 04-04-2010, 04:21 PM   #8
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Thanks, Sierra, I am glad you liked them. No, this is exactly how I made them. It is thick but I am able to work with it. But yes, adding some milk is good.

The one thing I did forget is I let the batter rest for about 5 minutes before pouring the waffles. This helps the consistency as well.
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Old 04-04-2010, 10:50 PM   #9
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Thanks, Laurie. I froze 3 of the waffles to eat later on. I really like to make my own waffles than making something from a box. This recipe was so easy and quick.
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Old 04-05-2010, 12:00 PM   #10
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I am so glad you liked them. How much milk did you have to add? I will try it in my next batch.
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