Sunday, 7 June 2015

Wholewheat Almond Waffles

Sunday breakfast, waffles on the menu. Making waffles is usually my husband's breakfast treat for the rest of us, but as he was mowing the lawn before it got too hot out there, I made them this time.

I played with the basic recipe a bit, taking the opportunity to use some of the ground almonds that I had found in the cupboard a few days ago. I also exchanged some of the all purpose flour for wholewheat flour, without sacrificing any of the crispy outside, fluffy inside of the waffles.

Start by plugging your waffle iron in to heat up while you make the batter. The hotter it is when you pour the batter on, the crispier the waffles will be.

Measure the dry ingredients into a large bowl:

1 1/2 cups all purpose flour
1/2 cup wholewheat flour
1/3 cup ground almonds
1 tablespoon baking powder

Whisk together to blend.

Measure the wet ingredients in another bowl or large jug:

2 cups milk
1/3 cup vegetable oil
1 teaspoon vanilla
2 egg yolks (save the whites)

 Place the 2 egg whites into the bowl of an electric mixer, and whip to firm peaks. Set aside.

Whisk the wet ingredients to break the egg yolks up and blend everything.

Add the wet ingredients to the dry, and whisk until combined.

Scrape the whipped egg whites out onto the batter, and using a rubber spatula, gently fold them into the batter.

The batter is now ready for cooking. It should be thin enough that it can be ladled or poured onto the waffle iron, but still fluffy from the egg whites.

Using a ladle, pour the appropriate amount of batter onto the hot waffle iron. Close and allow it to cook.

I like my waffles quite golden and crispy; cook the waffles to suit your preference.

Remove the waffle from the waffle iron, place on a plate and top with fresh fruit, passing maple syrup at the table.

  • Waffles are a weekend breakfast treat, and usually we just use the basic recipe...use 2 cups all purpose flour, omit the almonds and vanilla. This gives us the flexibility to customize the waffles as they are cooked. Simply pour the batter onto the waffle iron, then sprinkle on your favourite addittions, be it fruit or nuts, and bake. Everyone is now happy!
  • This recipe allows for a lot of adjusting...make buttermilk waffles by using half milk and half buttermilk; use 1/2 cup of plain yoghurt or sour cream to replace some of the milk; use juice, eggnog or Chai for all or part of the liquid.
  • If you want to use wholewheat flour try and not use more than half of what the recipe calls for, as you can end up with a very heavy waffle. Fold oats, flax seeds or chia seeds into the batter before cooking the waffles.
  • It is important that you fold the egg whites into the batter very gently, deflating them as little as possible. The baking powder plays a large role in making the batter rise during cooking, but the whipped and folded egg whites help too, giving you a light and fluffy waffle.
  • Melted butter or margarine, olive oil or nut oils such as peanut or hazelnut can be used instead of vegetable oil.
  • Orange or lemon zest; spices such as cinnamon, ginger, nutmeg or aniseed; vanilla or almond extract; instant coffee dissolved in a bit of hot water; liqueur or rum; chopped fresh herbs or ground black pepper can add a whole new dimension to your waffle experience.
  • Things to fold into the batter can be as simple as fresh or frozen berries, chopped fresh fruit or nuts, chocolate chips, diced cooked bacon or ham.
  • Top the waffles with flavoured butters, maple syrup, chocolate sauce, ice cream, custard or whipped cream for sweet options.
  • Savoury options include ham or bacon and soft cooked eggs; chicken and gravy; pulled pork.
  • Waffles are best eaten right away, but can be kept warm in a low oven, or re-heated by placing them back onto the hot waffle iron or into a toaster.
  • Waffles have the flexibility to be breakfast, lunch, dinner or dessert...
  • This recipe makes about 5 waffles in my waffle iron.

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