Our Sunday tradition entails that my hubby make waffles for me and the boys (3 and 5). We tried this recipe this morning and it was the BEST waffles he's made by far! This recipe is from Moosewood Resturant and is listed exactly as they wrote it. Here are my adaptions: We omitted the walnuts due to allergies. We used all unbleached flour. We decreased the soy milk by 1/3 cup and added a glob of vanilla yogurt instead. We used sugar instead of maple syrup. Lastly, we doubled the recipe for the four of us because we love leftovers for the next morning! (though I only added one tbsp of oil instead of two) This could be used for pancakes also. Follow-up: since posting this recipe, I tried as pancakes. While the taste was good, I prefer the waffles.
- 3⁄4 cup unbleached white flour
- 1⁄4 cup whole wheat flour
- 1⁄2 teaspoon salt
- 2 teaspoons baking powder
- 1⁄8 teaspoon ground cinnamon
- 1⁄8 teaspoon ground nutmeg
- 1⁄4 cup walnuts, finely chopped toasted
- 1⁄4 cup quick-cooking oats
- 1 1⁄3 cups vanilla-flavored soymilk or 1 1⁄3 cups plain soymilk or 1 1⁄3 cups almond milk
- 1 tablespoon vegetable oil
- 1 teaspoon pure maple syrup or 1 teaspoon sugar
- If toasting walnuts, toast in a single layer on an unoiled baking tray at 350 for 5 to 10 minutes, until fragant and golden brown.
- In a large bowl, sift the flours, salt, baking powder, cinnamon, and nutmeg, Stir in the walnuts and oats.
- In a separate bowl, stir together the milk, oil, and maple syrup or sugar.
- make a well in the dry ingredients and pour in the wet ingredients. Stir until just combined.
- Do not overmix the batter. When combining wet and dry ingredients, it is better to leave a few lumps than to stir too much.
- After mixing, let the batter sit for a few minutes until bubbles form on the top. This 'rest' gives the baking powder time to start working so the waffles (or pancakes) will be lighter.
- Preheat waffle iron and lightly oil to prevent sticking.
- Use 1/3 cup of batter for each waffle and bake accoring to the directions for your waffle iron.