Weekend Waffles

I thought that I would post this great recipe for healthy waffles, just in time for your Saturday morning breakfast! We actually tried this recipe on a weeknight and called it a “silly dinner,” which basically means that we have breakfast for dinner on the nights when I have run out of ideas, or when I don’t feel like fighting with the kids about what is being served for dinner that night

In any case, here is the recipe, adapted from a recipe at www.eatingwell.com (Whole Grain Waffles with Cherry Sauce). I skipped the cherry sauce because I knew that my young children would not appreciate it, and opted for maple syrup instead. Enjoy!

WAFFLES

  • 2 cups white whole-wheat flour (I used 1 c. whole wheat and 1 c. all-purpose flour)
  • 1/2 cup fine cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/4 cup packed light brown sugar
  • 2 cups low-fat or nonfat buttermilk (I didn’t have buttermilk on hand, so I used 2 t. lemon juice and added milk to fill 2 cups, then let it sit for 5 minutes – last time I tried this I used 2 T. lemon juice for 2 cups, and the pancakes tasted lemony)
  • 1 tablespoon extra-virgin olive oil or canola oil (I used canola)
  • 2 teaspoons vanilla extract

Whisk dry ingredients in one bowl, and mix wet ingredients in another. Add wet to dry, mix until moistened, and let sit for a couple of minutes. Now you’re ready to make the waffles – yum! We’re having the rest of ours in the toaster for breakfast this morning, because the batch made so many!

Note: I kept the waffles in a 200 degree oven while the rest were cooking, and this kept them warm without drying them out.

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