Recipe by Acerast
The aroma of cinnamon and vanilla is a great way of getting my family out of bed in the morning. Great with pure New York State maple syrup that my parents bring to us when they visit, we especially love these waffles with homemade blueberry syrup. If there are any leftovers, we freeze them between layers of waxed paper and toast them as needed throughout the week. You can make these with only white flour when the whole-wheat canister is empty. This is an adaptation of a recipe by cookbook author Jeanne Jones, who is known for her healthy recipes.
Top Review by lyrpa
Excellent! I've made these and frozen them to be served at our church cafe. They don't last long and they line up when they find out I've made them, lol. I used oat bran in place of the wheat germ and 1 1/2 Tbs unsweetened applesauce instead of the oil. The smell while they are cooking fills the house and brings everyone to the breakfast table from a dead sleep :)
- 1 cup whole wheat flour
- 3⁄4 cup unbleached flour
- 1⁄4 cup toasted wheat germ
- 1⁄3 cup instant nonfat dry milk powder
- 1 tablespoon ground cinnamon
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 eggs
- 3 tablespoons canola oil
- 2 teaspoons vanilla extract
- 2 cups buttermilk
Directions See How It's Made
- In a large bowl, combine the whole-wheat flour, unbleached flour, dry milk, cinnamon, baking powder, baking soda and salt; mix well.
- In a medium bowl, mix the eggs, oil and vanilla.
- Pour over the dry ingredients.
- Add the buttermilk and mix well.
- Coat your waffle iron with vegetable cooking spray and preheat.
- Pour 1/2 cup of the batter into the center of the hot waffle iron and cook until the batter stops steaming, about 6 minutes.
- Cooking time varies according to the they type of waffle iron you have.
- Repeat with remainder of the dough, applying the cooking spray between waffles.
- Serve warm with your favorite syrup, jam, or even with warmed pie filling.