Monday, October 16, 2006
My first waffles
Whole Wheat Applesauce Waffles
Have Your Cake And Eat It Too Copyright 1993
butter-flavor no stick cooking spray
1 large egg
2 tablespoons canola or safflower oil
3 tablespoons nonfat vanilla or plain yogurt
½ cup unsweetened applesauce
1 tablespoon dark corn syrup or granulated sugar I used the sugar
¼ cup toasted wheat germ
¾ cup 1% milk, or as needed
½ cup unsifted all-purpose flour
½ cup whole wheat flour or buckwheat flour
2 teaspoons baking powder
¼ teaspoon baking soda
1/8 teaspoon salt
½ teaspoon cinnamon
1 cup pure maple syrup, warmed
1. Lightly coat the waffle iron with the cooking spray. Preheat the waffle iron according to the manufacturer’s directions. Before I started, I had already followed the manufacturer's instructions and used a light rub of solid shortening on the iron so I didn't use any spray oil.
2. Meanwhile, in a large bowl, whisk together the egg, oil, and yogurt. Beat in the applesauce, corn syrup or sugar, wheat germ and milk.
3. Set a strainer over the bowl and add both flours, the baking powder, baking soda, salt, and cinnamon, With a spoon, stir and sift the dry ingredients onto the wet ingredients. Mix well. (If the mixture must stand for any length of time, you may need to add a little more milk, a tablespoon at a time.)
4. Spoon the batter onto the bottom panel of the waffle iron, close it gently, and cook for 2 to 3 minutes (models vary in timing), until the jaws can be opened easily. If the iron sticks, the waffle is not yet baked through. When the waffle is done, use a fork to gently pry it up. Repeat until all the batter is used. You should have to regrease the surface only rarely, but if the waffles seem to stick, lightly spray the waffle iron again. Serve the waffles hot, with the warm maple syrup.
Makes 15 4-inch waffles. Per waffle with 1 tablespoon syrup: 133 cal, 3 g pro, 3 g fat, .4 g sat fat, 26 g carbs, 111 mg sodium, 15 mg chol
I'd say that my first attempt at homemade waffles was a success, although there were a few hiccups. Well, one hiccup. The batter was too thick, nothing that a bit more milk wouldn't have solved, but being a waffle virgin, I had no idea it was too thick until my waffles came out incomplete (it didn't spread enough) and I didn't get as many waffles as the recipe said I would (I got 8 and had batter for about 2 more but I got lazy and discarded that last bit.) The recipe lead-in said this batter was too moist (I would assume that meant thin) to use for pancakes but this batter was as thick or thicker than most pancake batters.
As for taste, I thought these were really good. My son enjoyed one too. I froze the extras. I can't wait to make waffles again. I already have my next recipe selected.
I'm so excited. My new bookshelf is on the truck, heading to my house today. By next week, you may be able to see my cookbook collection in all it's glory. It's been a long time since it was small enough to keep all in one place so I'm anxious to see it all together myself. It's going to be so much easier to select recipes when I have all of my cookbooks in one place. I'm sure I'll rediscover a few oldie-but-goodies that have been hiding away.
Blast From the Past: Whole Wheat Buttermilk Pancakes from February 2006. Another great breakfast option if you don't have a waffle iron.
Question of the Day: Do you own a waffle iron? Do you use it often?