These are delicious! They stay crispy in the oven and are good with just about anything served on top!
1⁄4 cup whole wheat flour
1⁄2 cup all-purpose flour
1⁄8 cup quick oats
1⁄2 chopped pecans
1⁄4 cup cornstarch
1⁄2 teaspoon salt
1⁄2 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄2 teaspoon cinnamon
1 cup buttermilk (we make our own: mix 1 cup milk with 1 tablespoon lemon juice. Let sit for 15 minutes.)
6 tablespoons vegetable oil
1 egg, separated
1 tablespoon sugar
1⁄2 teaspoon vanilla extract
Preheat the oven to 200°F and preheat a waffle iron. Combine the first 9 ingredients in a large bowl and mix. In a separate bowl, whisk together the buttermilk, oil and egg yolk. In a third bowl, whip the egg white until soft peaks form. Add the sugar and continue beating until stiff peaks form, then beat in the vanilla. Pour the buttermilk mixture into the dry ingredients and whisk together until just incorporated. Gently fold in the egg white.
Pour a generous 1/2 cup of the batter onto the waffle iron. Close the waffle iron and cook until well browned and cooked through, 5-7 minutes. As each waffle is cooked, set it directly on the oven rack to keep warm while cooking the rest of the waffles. Do not stack the waffles or they'll be soft, not crispy. Once the waffles are all cooked, serve with maple syrup and fresh fruit. The waffles are also delicious with a dollop of whole milk, plain yogurt!
Serves 4
Adapted from Celebrate the Rain. A Junior League of Seattle cookbook.
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