I’m okay with pancakes from a mix on occasion. But I’m picky about waffles. Waffles are meant to be light and airy, with pockets of butter and syrup or fruit and cream. Waffles from a mix are dense and dry, and to make matters worse, they usually come with bottled syrup. We aren’t fans of corn-syrup-filled bottled syrup around here because it’s typically stringy and sticky and no matter how much you pour on, your breakfast is still as dry as the Sahara.
These waffles are the complete opposite of the dense, dry boxed version. They are light and airy, crisp on the outside, and you’d never guess that they are made with 100% whole wheat. The most important factor is to beat the egg whites until they are stiff. It seems to be a trend to try to avoid beating egg whites for waffles—“too much work,” I guess. I can see the appeal in dirtying one less bowl, so I’ve tried a few recipes that bypass this step. They can be pretty good. But after growing up eating these waffles, I can’t settle for anything less. I just don’t make waffles unless I have the time to beat those egg whites (and really, it only takes a minute to separate the eggs and a minute to whip them with electric beaters).
Syrup is one of the easiest and cheapest things you can make from scratch. Of course, I’m not used to eating real maple syrup, and to be honest, I kind of prefer the mapleine version. You have some flexibility when it comes to the texture of the syrup. If you like it to be very runny, like water, then take it off of the heat as soon as it comes to a boil. If you want it to be thicker, simmer it for several minutes. It will thicken as it cools and have a more “syrupy” texture when poured. Either way, it will still sink into your waffle or pancake and infuse it with delicious, sweet flavor. You can experiment with different flavorings too. Try adding root beer extract instead of mapleine for “root beer syrup” (my son and brother loved that one). Or replace the mapleine with vanilla and a pinch of cinnamon.
- 1 ¾ c. white whole wheat flour or whole wheat pastry flour
- 1 TBS baking powder
- ½ tsp. salt
- 2 egg yolks
- 1 ¾ c. milk
- ½ c. canola oil
- 2 egg whites
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 cup water
- 1 tsp. mapleine
Combine flour, baking powder, and salt in a large mixing bowl. In a separate bowl whisk together the egg yolks, milk and oil. Add wet mixture to dry ingredients all at once and stir until mixed but still slightly lumpy.
In a small bowl beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, leaving a few fluffs of egg white. Do not overmix.
Ladle a scoop of batter onto a hot waffle iron and cook according to the directions of your waffle iron. Serve immediately. Serves 4. The number of waffles depends on the size of your iron.
Combine sugars and water in a medium saucepan. Keep an eye on it; if you forget about it, it will boil over quickly. Bring to a boil, then reduce heat and simmer for 5-7 minutes, stirring occasionally. Remove from heat and stir in mapleine. Syrup will thicken as it cools. It will keep in the refrigerator for several weeks.
If desired, you can replace the fresh milk with 7 TBS dry milk (mix it into the dry ingredients) and 1 3/4 cups water (mixed with the egg yolks and oil).
This post is linked at: Living Well Spending Less