2 cups whole wheat flour (or you can mix whole wheat and white if you prefer)
1/2 cup melted butter
1 3/4 cups to 2 cups of milk or water (I use water and sometimes a bit of coconut milk) Add more water if the batter is too thick)
1 TB to 2 TB maple syrup or honey or other sugar
4 tsp baking powder
1/2 tsp salt
Whole milk plain yogurt
Sliced fresh strawberries (or you can use frozen)
Heat waffle iron. Beat eggs with water/milk in an electric mixer for 3 minutes or until nice and frothy. Add in the remaining ingredients and then mix it all together for about 10 seconds until just smooth. You don’t want to over-mix it or the batter will become sticky!
Pour the batter with a spoon or scooper onto the hot waffle iron. Don’t use too much at once or it will overflow which = a big annoying and wasteful mess.
Bake until your waffle iron beeps or until you see the steam stop, usually about 3-5 minutes depending on how cooked you like ’em. Remove them carefully and set them on a cooling rack with a tea towel or other light towel draped over them.
I love waffles, especially thick Belgian-type waffles. They make a great breakfast, snack, lunch and even dinner. I like to double or even triple my recipe so I can keep some in the freezer for future use or for sharing with a mom in early pregnancy or with a newborn.
I experiment with different recipes and toppings. When I made these the other day I dressed mine up with a dollop of yogurt, some freshly-sliced juicy strawberries, a sprinkling of English walnut pieces, and a final drizzling of real maple syrup with a side serving of scrambled eggs. Above is the basic recipe I used for the ones in the picture. You can be creative when you make yours and experiment with different subs and additions like wheat germ, flax seed mill, vanilla extract etc. For fun, set out different toppings and let your kids “decorate” their own waffles.
How do you like to eat your waffles?