It appears that April is Breakfast Recipe Month here at EATS! Evan has adapted a Fanny Farmer recipe for waffles and we may even like them better than his dad's special Christmas sourdough waffle--at least for everyday baking. Evan's secret is to use three types of flour: all purpose, whole wheat pastry, and cornmeal. This blend works to produce exceptionally light and crispy waffles. In fact, it was her love of them that inspired Elspeth's first four-word sentence (at only a year and half!): I want more waffle. We ended up eating these plain but they'd also be good with the usual accompaniments.
INGREDIENTS
3/4 c. whole wheat pastry flour (3.75 oz)
1/2 c. corn flour (not corn starch)
1/4 c. cornmeal
1 TBSP baking powder
2 tsp sugar
1/2 tsp salt
2 eggs
1 c. milk
3 TBSP oil (vegetable oil or even melted coconut oil)
DIRECTIONS
INGREDIENTS
3/4 c. whole wheat pastry flour (3.75 oz)
1/2 c. corn flour (not corn starch)
1/4 c. cornmeal
1 TBSP baking powder
2 tsp sugar
1/2 tsp salt
2 eggs
1 c. milk
3 TBSP oil (vegetable oil or even melted coconut oil)
DIRECTIONS
- Preheat your waffle iron. We've got a Cuisinart (a specially engraved wedding gift, no less) that works perfectly on the number 4 setting
- Combine the flours, baking powder, sugar and salt in a medium bowl and set aside
- Whisk the eggs in a large bowl, add the milk and oil and mix thoroughly
- Add the dry ingredients to the wet and beat well. Evan thinks the waffles were so light this time because he did incorporate a fair amount of air into the batter at this stage
- Bake on your waffle iron as directed; find yourself saying, 'I want more waffle'
Comments
I just tried Evan's Waffles. They turned out great. I made some sight modifications. I used agave syrup instead of sugar since I'm currently experimenting with the stuff and I used olive oil as it was the only oil I had on hand. I also used a medium-coarse ground cornmeal. The verdict: tasty waffles--the agave was great, I'd go with butter or other veg. oil in the future (which I expected since, as Addy declared this morning, "Olive Oil! That's a dinner ingredient!") and I will grab a more finely ground corn meal next time I'm at the store. The med. grind was fine, just a little grittier than I want in my morning waffle--though I think it would be great for a savory version. I really like this recipe because it's quicker and easier than the recipes that ask for separated eggs and other time-consuming barriers to a morning's waffle fun. This recipe will surely become part of the breakfast rotation.