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Deliciously Organic: Whole Wheat Waffles

Deliciously Organic

A blog devoted entirely to simple, wholesome, organic cooking.

Thursday, September 16, 2010

Whole Wheat Waffles

It's only Thursday and I feel that I've lived several weeks in just a few short days. It's been one of those weeks where life gives you unexpected twists and turns. I've even struggled to get healthy meals on the table. Thank goodness I made these waffles this past weekend so I haven't had to think about breakfast.

I made a large batch of whole wheat waffles on Sunday and then put the rest in the freezer. In the mornings, I heat them up in the oven as we run around getting ready for the day. So despite the craziness that life has handed us this week, I'm sending everyone off with a nutritious breakfast.

These waffles are light and fluffy with a crisp exterior - you'll never know they are whole wheat. The waffles wouldn't be complete without a generous pouring of maple syrup. My favorite is Coombs Family Farms Grade B maple syrup. I always cringe when I see the price of maple syrup at the store, but now, no longer! I signed up for a regular shipment of this sweet syrup through Amazon for only $16.80 for 32 ounces! That's one heck of a price my friend. (I'm not receiving any compensation for plugging this company.) 

Whole Wheat Waffles
Adapted from Christopher Kimball's The Cook's Bible
Serves 6

2 1/4 cups whole wheat pastry flour
2 tablespoons cornmeal
3/4 teaspoon sea salt
3/4 teaspoon baking soda
2 large eggs, separated
1 3/4 cups buttermilk
4 tablespoons unsalted butter, melted

Preheat waffle iron.Whisk flour, cornmeal, sea salt and baking soda in a mixing bowl. Whisk egg yolks with buttermilk and melted butter. Beat egg whites until they hold a stiff peak. Add egg yolk mixture slowly to dry ingredients while stirring with a spatula until just mixed together (there will still be lumps and maybe a few patches of flour). Gently fold in the egg whites until just mixed together. (It's important not to over mix).

Using a ladle, spoon batter onto waffle iron and cook until deep brown. Serve immediately.

If you are cooking for a crowd, simply preheat the oven to 200°F and place a cooling rack on top of a baking sheet. When the waffles are cooked place them on the cooling rack/baking sheet and place in the oven to keep warm.



Blogger The Urban Baker said...

Carrie, I also freeze waffles. Makes life so much easier when you sometimes have 8 minutes to feed the kids. I love the maple syrup tip! I am headed over to amazon as soon as I post this. "such-a-deal"!

September 16, 2010 at 10:41 AM  
Anonymous Erika said...

Yum! Those look so good, and it's such an easy recipe. Glad to know they freeze well, too.

September 16, 2010 at 11:23 AM  
Anonymous allison [a for aubergine] said...

Carrie! Those waffles look out of a Martha Stewart magazine! I wish I had those for breakie today. Yum.

September 16, 2010 at 12:22 PM  
Anonymous marla {family fresh cooking} said...

Carrie, love these waffles & you make it so easy for us to grab them in a pinch. That last photo is splendid!!

September 16, 2010 at 1:33 PM  
Anonymous m said...

such a cute shape! :) it's making me hungry...

September 16, 2010 at 2:08 PM  
Blogger Blessed Beyond Measure x2 said...

This comment has been removed by the author.

September 16, 2010 at 2:31 PM  
Blogger Deliciously Organic said...

Blessed Beyond Measure: It's a waffle maker by Villaware. I love the shape too!

Btw: Somehow blogger erased your comment and I can't get it back! Another reason I'm moving to wordpress soon! :)

September 16, 2010 at 5:23 PM  
Blogger Lorri said...

Wow this is a great recipe. Is there an alternative ingredient to the cornmeal though? My husband can't eat corn...thanks!

September 17, 2010 at 7:52 AM  
Anonymous Deliciously Organic said...

Lorri: You can replace it with 2 tablespoons rice flour.

September 17, 2010 at 10:06 AM  
Anonymous Katie @ goodLife {eats} said...

Mmmmmmm! We haven't had waffles for a while, but I too love having them on hand and not having to think about breakfast. Would this recipe work in a belgian waffle maker?

September 17, 2010 at 3:42 PM  
Anonymous Deliciously Organic said...

Katie: The batter should work well in a belgian waffle maker. Enjoy!

September 18, 2010 at 6:52 AM  
Anonymous Katie @ goodLife {eats} said...

Thanks for the reply Carrie! I think we are going to do these for dinner one night next week. And also stock up the freezer!

September 18, 2010 at 10:40 AM  
Anonymous Lilly Ashe said...

Oh, wow these look excellent! I will have to make them and do a post about how they come out! I never made waffles before with whole wheat only pancakes. Yummy looks great!

September 19, 2010 at 7:39 AM  
Blogger First Time Homemakers said...

These look delicious, I love the idea of freezing them for later! I also love the shape. Who could say no to heart shaped waffles?

September 19, 2010 at 12:38 PM  
Blogger Me and My Pink Mixer said...

I love waffles and have been looking for a good whole wheat recipe - may try these for dinner tonight! When I was a child I had an elderly neighbor would would make homemade waffles for me any time I walked over to visit her ~ I loved that lady!

September 21, 2010 at 12:09 PM  
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September 23, 2010 at 4:28 PM  
Blogger Rebecca T said...

These were SO YUMMY!!! Serves 6 cracks me up a served my family 4 with no leftovers. But I do feed a teen-aged boy and an almost teen-aged boy! My family LOVED them!! and so did I, very easy but I used my mixer to whip the egg whites. My arm got tired :)

September 23, 2010 at 6:34 PM  
Blogger Easy peasy organic said...

We've got the same waffle maker!! I love that it makes little heart shapes :). Nelle helps me make waffles at least once a week - she looooooves them.

September 25, 2010 at 3:17 PM  

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