How to Make Homemade Whole Wheat Waffles

Don't tell them how healthy these homemade whole wheat waffles really are.

Homemade waffles are best when they are light and crispy. These whole wheat waffles are both. Further, they are easy to make and require no special ingredients, not even the traditional buttermilk. The secret to the best homemade waffles is in the stiffly beaten egg whites. Enjoy your whole wheat waffles with real maple syrup.

Things You'll Need

• Waffle iron
• 2 eggs
• 1 1/2 tbsp lemon juice or white vinegar
• 1 1/2 cups 2 percent or whole milk
• 3/4 cup whole wheat flour
• 3/4 cup whole wheat pastry flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3 tbsp honey
• 5 tbsp canola oil
• 1/2 tsp pure vanilla extract

Instructions

1. Separate egg whites from yolks. Crack the egg sharply at the center by rapping it on the edge of a glass measuring cup. Pull the shell apart using the tips of your thumbs, retaining the yolk in one half of the shell while allowing the white to run into the measuring cup. Pour yolk from one half shell to the other to extract the remaining white into the cup. Repeat with the second egg.

2. Put the egg whites in a small bowl. Allow the whites to stand at room temperature for 45 minutes. Put the yolks in the refrigerator until you are ready to make the waffles. Set the whites aside.

3. Add 1 1/2 tablespoons lemon juice or white vinegar to 1 1/2 cups two percent or whole milk. Allow to sit for 15 minutes to curdle. Preheat the waffle iron.

4. Whisk together the whole wheat flours, baking powder, baking sofa and salt in a large bowl.

5. Combine the curdled milk, honey, canola oil, egg yolks and vanilla extract in a small bowl. Pour the wet ingredients into the dry ingredients, whisking to combine into a thick, bubbly batter.

6. Beat the room temperature egg whites that you set aside. Use an electric mixer set on high speed just until stiff peaks form. Gently fold the whites into the batter using a rubber spatula.

7. Spoon about one half cup batter onto the waffle iron to within a quarter inch edge of the grid. Close the lid and bake until the waffle is golden and crispy. Lift the edges gently. The waffle should release easily. If not, allow it to cook a few seconds more. Remove your whole wheat waffle from the iron and keep it warm in the oven until you finish cooking all the waffles.

Tips & Warnings

• If you have buttermilk on hand, substitute it for the curdled milk.

• Egg whites beat more easily at room temperature. If your egg whites will not peak, get them as stiff as you can and fold them into the batter as instructed.

• Mix waffles gently. If you beat the batter, your waffles will be tough.

• You can substitute butter for oil, but do not omit it or skimp on it altogether. Oil prevents the waffles from sticking to the iron.

• Allow the waffles to cook for at least two minutes before you check their progress so that they have a chance to set.

• Waffles become soggy when they sit on a plate waiting to be served. Keep your waffles crisp by placing them on a cooling rack or directly on the rack in a warm oven until you are ready to eat.

• Clean the waffle iron as soon as possible after it cools. It will be easier to clean then.

References

• "The Good Housekeeping Cookbook"; 1973
• "All New All Purpose Joy of Cooking"; Irma S. Rombauer, et al.; 1997