One of my favorite things about Saturday mornings is waking up to a slower pace, putting on a pot of tea, and making waffles. I whip up the batter, and as my groggy-eyed children rise one by one I set out the whipped cream, berries, peanut butter, coconut, cream cheese, and maple syrup. After every tummy is full, the remaining batter gets cooked and the extra waffles get placed in the freezer. These make great toaster breakfasts on busy school mornings.
Over the past few months I have been tweaking a favorite waffle recipe that I found here. After much experimentation, I came up with the following recipe which is a bit more healthy, yet still retains the light, crispy texture my family loves.
Jacqueline's Favorite Waffles:
1 3/4 cups all purpose flour
1/4 cup fresh ground flax seed (I ground these in my coffee grinder.)
1 1/2 cups whole wheat flour
4 tablespoons evaporated cane juice or sugar
6 teaspoons baking powder
2 teaspoons salt
4 large eggs, separated
3 1/2 cups milk
1 stick butter, melted
Heat the waffle iron on medium high to high. In a large bowl whisk together the flours, ground flax seed, sugar, baking powder, salt. In a medium bowl, whisk together the egg yolks, milk and melted butter. Add to the flour mixture, and whisk until the large lumps disappear. Beat the egg whites to stiff peaks and fold them carefully into the batter. Following your waffle iron instructions, ladle the batter into the iron and cook until no steam emerges. Top with maple syrup, berries, cream cheese, marmalade, coconut, peanut butter, whip cream, or other favorite toppings and enjoy!
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