whole wheat waffles

these waffles are a delicious treat to have for breakfast. made with whole what flour, they are somewhat healthier than regular waffles. i say somewhat because the recipe does call for quite a bit of butter. i usually try to skimp on the butter, using a couple Tbsp. less than what the recipe calls for.

these waffles are great with berries added in as well, especially blueberries.

we enjoy making these for saturday breakfasts from time to time, but hadn't done so in a while. my husband enjoys having frozen waffles from the store for breakfast, so i decided to triple this recipe and make a lot (i made about 11 waffles) to freeze. if you do this, you can simply freeze them with a piece of wax paper in between each one, and store them in a large ziploc freezer bag in the freezer. if you have a waffle iron that makes larger waffles than will fit into your toaster, you can simply break the waffle in half or 4ths and toast it. i don't know that i'll make these every time, because it's a lot quicker to buy already made healthy ones at the store, but it might be a fun thing to do every once and a while, and it's certainly cheaper than paying nearly $3 for a pack of 6 small frozen waffles, if and when you have the time to make them from scratch.

sorry for the lack of a picture, but i've just not had time to take any!

recipe adapted from Gourmet Magazine

I N G R E D I E N T S :

1 cup all-purpose whole wheat flour
1/2 cup chopped pecans (optional-i usually leave these out)
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/4 cup ground flax seed (optional-i usually leave this out)
1 cup milk (the more cream the richer the waffles-i used whole milk but you can use skim and some half and half)
6 Tbsp. melted butter
1 large egg, lightly beaten
1 tsp. vanilla extract
blueberries, raspberries, and/or blackberries to taste

D I R E C T I O N S :

whisk together dry ingredients. stir in wet ingredients one at a time until batter is thick and smooth. add berries last so they don't get too broken up. pour into waffle iron and cook as directed, or cook in the oven on 250 until golden brown. as each waffle is finished, transfer to a warm cookie sheet in the oven.

serve with honey or warm maple syrup.