WHOLE WHEAT WAFFLES

MAKES ABOUT EIGHT 7-INCH ROUND WAFFLES

Like many of you, I grew up with waffles made from a packaged baking mix. They really are very good. Occasionally, I experimented with making my own from scratch, but always went back to the other. However, it has become increasingly important for me to control all of the ingredients that I use in a recipe, so I decided to find a waffle recipe that is quick, delicious, and every bit as easy as using the mix. After I developed my Basic Waffle recipe, I decided to go one step further and create a healthier version. The amount of whole wheat flour is just enough to add a little flavor and natural sweetness, as well as more nutrients and fiber. Additionally, I use a sugar substitute, which lowers the calories somewhat. I also cut down on the butter, but not the flavor, by using an equal part of oil, which is a healthier choice of fat. I always use 2% reduced fat milk, but you could use skim. And, although I have not tried it, the 2 eggs may be replaced with egg substitute, lowering the cholesterol and calorie levels even more. Even people who are not concerned about what they eat would love these waffles.

INGREDIENTS

1 cup all-purpose flour

1 cup whole wheat flour

2 tablespoons sugar (or sugar substitute that equals sugar portions 1:1, such as Splenda)

1 tablespoon baking powder

1/4 teaspoon salt

2 large eggs (or egg substitute)

2 tablespoons butter, melted

2 tablespoons vegetable oil (I use canola)

1-1/2 to 2 cups milk (I use 2% reduced fat)

Place the flour, sugar and baking powder in a medium bowl and whisk with a wire whisk to combine well. Add the eggs, butter, oil and 1-1/2 cups of the milk; beat with the whisk until smooth. Add more milk as needed to thin the batter just to a pouring consistency, being careful to keep it thick. Heat your waffle iron and bake according to manufacturer’s directions. Serve immediately.

Notes: The batter may be made the night before, covered and refrigerated. Add a little more milk before baking if it has become to thick. Waffles freeze very well. Just bake them a little lighter than usual, let them cool on a wire rack, wrap individual portions in waxed paper and place in a freezer bag. To heat, just toast the waffle in the toaster oven until lightly browned.

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