Whole Wheat Buttermilk Waffles
From Hearth and Home Calendar
Cornmeal, Rice, Grains Recipes
Yield: About 4 seven-inch waffles
Get your day off to a delicious start -- these fragrant waffles will carry you through a challenging morning of spring cleaning!
- 1 cup whole wheat flour
- 1 cup unbleached flour
- 2 tablespoons sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, separated
- 2 cups buttermilk
- 1 apple, peeled and grated
- 6 tablespoons butter or margarine, melted
Combine flours, sugar, baking powder, baking soda, and salt, and whisk together to blend completely. In a separate bowl, whisk together egg yolks, buttermilk, grated apple, and melted butter. Make a well in dry ingredients and pour in egg mixture. Combine with a few quick strokes with a wooden spoon. Do not overmix; batter will be lumpy. Set batter aside and preheat waffle iron. Beat the egg whites until soft peaks form, then fold into batter. The batter will be quite thick. When waffle iron is ready, spray or brush lightly with vegetable oil. Pour batter into center of waffle iron and gently spread batter over grid with a knife. Close iron and cook for 3 to 4 minutes or until almost all steam has stopped escaping from sides. If top resists and seems to stick, cook for an additional minute. Remove waffle with a fork and serve immediately. Brush or spray grids and repeat for remaining batter.
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