I’m not sure how this got started, but at some point when Andy and I were dating, he got really into making waffles. I used to pour shame on him for using Bisquick for his batter. When we got married, we got a fancy new waffle maker, and Andy upgraded his recipe to include whole wheat flour.
He’s refined his recipe so that it doesn’t really come from any cookbook and makes it from scratch most weekends. I consider myself one lucky wife to start my weekend with hot waffles fresh off the griddle. Here’s his trademark recipe, along with a few tips for making the perfect waffle.
Andy’s whole wheat waffles
- 1 and 1/2 c whole wheat flour
- 2 eggs
- 1 c milk
- 3 tbsp canola oil
- 2 tsp raw sugar
- 1/2 tsp salt
- 3 tsp baking powder
- Combine eggs, milk, and oil in a large bowl and whisk together. The batter should look frothy at this point.
- Stir in salt and sugar and mix thoroughly.
- Add flour and baking powder and mix until combined completely.
- Mist the preheated waffle iron with olive oil spray.
- Pour batter onto waffle iron so that there is still some room at the edges (see photo above). If you fill the iron, the batter will leak out when it starts to expand.
- Follow your waffle iron’s instructions for baking time. The finished waffle should be golden brown and come out easily. If it sticks, it’s probably not cooked completely.
Andy has also experimented with fillings. Blueberries exploded all over the place (which, while hilarious, was also dangerous when our kitchen was filled with fruity lava)–if you’re going to try those, I recommend using frozen. Chocolate chips work well and make a yummy treat. Whatever the filling, I prefer my waffles topped with maple agave syrup, as well as a hot cup of coffee on the side. Enjoy!