After mopping up one too many waffle iron overflows, I got hesitant and didn’t quite use enough batter. When the steaming stopped and I lifted the lid, my little boy exclaimed “spider waffles!” and a new favorite breakfast treat was born! (Sorry you can’t see the whole “spider web” effect in the photo…The Photographer is away this morning and I had to self-service the shoot.)
I’ve tried many waffle recipes and find many either heavy or containing frightening amounts of butter. Waffles are not inherently low fat treats, but when you are going to indulge, why not get the best flavor and texture for your butter budget? My recipe is based on the Whole-Grain Waffles recipe from Alice Waters’ The Art of Simple Food.
Whole Grain Waffles
makes 6 - 8 Belgian-style waffles
- 2 cups buttermilk
- 3 eggs
- 1 tbsp sucanat (or any sugar)
- 1/2 cup unsalted butter (1 stick), melted
- 1 cup white whole wheat flour
- 1/2 cup oat flour
- 1/2 cup oat bran
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Plug in your waffle iron and get it started heating. Measure buttermilk into 4 cup glass measuring cup. Add eggs and sucanat and whisk to combine. Add melted butter and whisk to combine.
Measure flours, oat bran, leavening and salt into large bowl and whisk to break up clumps of oat flour.
Pour buttermilk mixture over flour mixture and mix just until incorporated.
Pour approximately 1/3 cup batter into waffle iron and cook until golden brown and crispy.