Bella's Whole Wheat Belgian Waffles

Kelly A's Note:

A good friend gave me this recipe and it produces a waffle that is more substantial. It's not super light and fluffy like other recipes. They are more like "Eggo" waffles (in terms of texture, not sweetness). Makes 16 (4 1/2" X 4") waffles. When preparing them for freezing, I undercook them slightly, so they don't burn in the toaster.

• Total Time: 45 mins
• Prep Time: 5 mins
• Cook Time: 40 mins

Ingredients:

Servings: 16

• 2 cups whole wheat flour
• ¼ cup sugar
• 3 tablespoons baking powder
• ¾ teaspoon salt
• 2 cups milk
• 3 eggs
• 1⁄3; cup vegetable oil
• 1 teaspoon vanilla extract

Directions:

1. Combine flour, sugar, baking powder and salt in a bowl.
2. Add milk, eggs and oil to the dry ingredients and mix until combined.
3. Use approximately 1/3 cup of batter per waffle.
4. Bake on waffle iron as per manufacturers instructions.
5. Note: My original posting of this recipe did not include salt. I didn't really miss having salt in this recipe, but I thought the first reviewer of this recipe probably had a point about blandness, so I amended the recipe to include 3/4 teaspoon of salt. Other comments have prompted me to add vanilla to the recipe, with wonderful results. Thanks for your comments!

Reviews

[Ames Shaps]

This will be my new go-to waffle recipe--I had these this morning and really liked how they turned out. They are not as dense as the description made them sound--I would call them "hearty" but not dense (I found them to be pretty airy actually, probably because they use more baking powder than my normal recipe). I was also pleased that they were so light given the use of only whole wheat flour. I cut the recipe by four, and it made 3 waffles; I also used melted butter instead of the oil, which might have helped it crisp up so much. Served with caramelized cinnamon apples--perfect fall breakfast!

[Jujubegirl]

These are great. I used whole wheat pastry flour. I also separated the eggs and whipped the egg whites before folding them into the rest of the mixture. Those changes made a very fluffy, light waffle, which is awesome for whole wheat. Great results! Next time I will add 1 teaspoon of cinnamon. Will also try subbing oil with applesauce or pumpkin. Thanks!

[Cook In Southwest]

I was pleasantly surprised at how good these turned out. I did use white whole wheat flour (got it at King Arthur Flour) which gives results closer to white flour than ordinary whole wheat flour. Still, I was expecting a heavy and grainy result, but instead got fluffy regular waffles. Now, these are NOT as light as Belgian waffles made with white flour; they are more like the kind in the freezer section. But, since I'm trying to go whole grain these days, I'm saying this recipe is a keeper. Try it, you'll like it.