Whole Wheat Buttermilk Waffles
yields about 8-10 waffles (I have a Toastmaster Regular Waffle Maker)
slightly adapted from The Breakfast Book
Instead of using the suggested 3/4 cup melted butter in the batter, we used 3/4 cup coconut oil instead. I should note that this was not for health reasons; this was due to not having enough butter to make the recipe as written. Cunningham warns that the batter might be too thick (it should "flow from the spoon, not plop" and suggests adding an additional 1/4 cup milk to thin it out if it is. I found, however, that the consistency of the batter, thanks to the coconut oil, was thin enough to skip this step. If you opt to make it with butter, I just wanted you to be aware of the potential need for milk.
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 cups buttermilk
3/4 cup coconut oil (melted)
-In a medium-sized bowl, whisk together the flours, baking powder, baking soda, salt and sugar.
-In a large bowl, beat the eggs until well blended and slightly frothy and then stir in the buttermilk and coconut oil.
-Add the flour mixture to the wet ingredients and stir with a wooden spoon until the flour is incorporated. **If the batter seems too thick at this stage (I didn't run into this problem), add 1/4 cup milk to thin it out.
-Pour batter (about 1/2 cup batter per waffle, at least according to my waffle iron's size) into the waffle iron, shut the lid tightly and bake until crisp and golden (about 4-5 minutes per batch).
-Serve hot and with maple syrup, butter and fresh fruit.