Start your day off deliciously with these slightly sweet whole grain waffles. You can find 12-grain flour in most bulk food stores. Freeze leftover waffles and reheat them in the toaster for a quick, satisfying weekday breakfast.
HANDS-ON TIME 15 minutes
TOTAL TIME 1¼ hours
MAKES about 12 waffles
INGREDIENTS
2¼ cups 12-grain flour
1 tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
3 eggs, separated
2¼ cups buttermilk
¼ cup unsalted butter, melted
2 tbsp vegetable oil
DIRECTIONS
In large bowl, whisk together flour, sugar, baking powder, baking soda and salt; set aside.
Beat egg whites until soft peaks form; set aside.
Whisk together egg yolks, buttermilk and butter; pour over flour mixture, stirring to combine. Fold in egg whites just until combined.
Heat waffle iron; brush lightly with some of the oil. Pour in about ⅓ cup of the batter for each waffle, spreading to edge. Close lid and cook until steam stops and waffles are crisp and golden, 4 to 6 minutes.
Serve warm. (Make-ahead: Individually wrap waffles in plastic wrap; freeze for up to 3 months. Reheat in toaster.)
NUTRITIONAL INFORMATION, PER WAFFLE: about 196 cal, 7 g pro, 10 g total fat (4 g sat. fat), 20 g carb, 3 g fibre, 60 mg chol, 260 mg sodium, 101 mg potassium. % RDI: 11% calcium, 11% iron, 6% vit A, 4% folate.
VARIATION
WHOLESOME WHOLE GRAIN HAM AND CHEESE WAFFLES
Omit salt. Stir 115 g thinly sliced shaved Black Forest ham and 1 cup shredded old Cheddar cheese into batter.
