Prep 5 mins
Cook 5 mins
I don't know where this recipe came from, but I am so glad I found it in my "to try" pile. I made them as pancakes for breakfast today. They have a nice texture, not heavy at all (which I was worried about). They make a nice change from traditional pancakes. I did tinker with the recipe a bit, so I put those changes in as an option.
- 3⁄4 cup whole wheat flour (I used 1/2 cup)
- 1⁄2 cup white flour (I used 3/4 cup)
- 1⁄2 cup cornmeal
- 1⁄3 cup oats
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 cups buttermilk (I used 1 1/2 cups milk and 1 1/2 tablespoons buttermilk powder)
- 1⁄3 cup butter, melted
- 3 tablespoons pancake syrup
- 2 eggs, beaten
- Combine dry ingredients.
- Stir in wet ingredients, mixing well.
- Cook either as pancakes or waffles.
These are incredibly wonderful waffles. I only used 2 T butter and added some vanilla extract and pecans but otherwise made as written. They were lovely with butter and syrup and also with fried chicken and honey! So easy and so tasty. Next time I may try whipping the egg whites separately and folding them in to see if that lightens them at all. They are just a touch denser than I prefer, but they are a heartier waffle, so it's to be expected.
I found this recipe in Pillsbury Christmas 2009, and boy was I impressed. These have terrific flavor and great texture. Thank you for posting this wonderful recipe!
Very tasty waffles. I used all whole wheat flour, applesauce in place of the melted butter, and regular milk in place of buttermilk, too. After I mixed them up, I realized I had one banana that needed to be used so I mashed it up and threw it in there, too. These waffles were very light and tasty and I liked the health value to them. I will make them again.