A good friend asked for my waffle recipe about two months ago. Sure, I said. I'll pass that along. It's easy. It really is easy. Except for the fact that every time I make waffles they are slightly different from the last. "So what do I write down?" I kept thinking. Which recipe should I post?? I don't know...maybe I'll just tell it all. This might be really dull reading, but I'll make my best effort to pass on the 'how-to' for the number one comfort food in our house. Here's the best part...they are actually kind of good for you. It's packed with whole grains, nuts, fruits and the fats are heart-healthy and rich in omega-3's. Also, it's great to get the kids involved in measuring & dumping the ingredients together. This is a great recipe for an 'all hands in the kitchen' meal.
Waffles are so forgiving, I'm not sure if I can even call this a recipe. But here is the basics for a large batch of 15-20 waffles. (We make a lot so we have leftovers for quick breakfasts or snacks later in the week.)
4 cups of flour (I mix whole wheat, unbleached white, oat and buckwheat flours in equal proportions, but you can really use anything you like or have on hand...just not self-rising) For added texture or nutrition you can add a few tablespoons of flax meal, wheat germ, corn meal, or cream of wheat.
2 tablespoons of baking powder
1-2 cups ground walnuts, almonds or pecans
1/2 cup canola oil
3 eggs
fat free buttermilk
2-3 bananas, mashed or cut into chunks
You can also use grated zucchini or pureed cooked carrots instead of bananas. If you like chunks of fruit, add any other kind of fruit that you like in addition to the mashed banana or vegetable puree. Frozen raspberries or blueberries work well.
Other variations: 1)Add cocoa powder & chocolate chips. 2)Use pureed pumpkin & warm spices like cinnamon, cardamom, nutmeg, etc. 3)Add fresh orange or lemon zest to any combination.
Mix the dry ingredients in a large mixing bowl. Mix the wet ingredients in another large jug or bowl, using anywhere from 3 cups to an entire 1/2 gallon of buttermilk. That may sound like a lot, but it depends on which texture you prefer. The dryer the batter the more bread-like the waffles will be. When the batter is more wet and runny the waffles come out crispier when hot, but will be floppy like crepes after they rest and cool. I say play around with it and find your own preference. Pour the wet ingredients into the flour mixture and combine well, but don't stir too long. Add the fruit & combine well. Ladle into a hot waffle maker & serve fresh and hot with real maple syrup or re-heat in a toaster oven later.
I use a round Cuisinart waffle maker with small shallow holes. If you have a Belgian style waffle maker with deep large holes, it is possible that this recipe won't work. That's hard for me to believe, but it has not been tested on any other kind of waffle maker.
Leftovers: This is my favorite part of the weekly waffle routine. I love to make waffle sandwiches with a spread of almond butter and Nutella, then add sliced banana and fresh berries. Fold it over and eat it like a taco or use a fork, whichever you prefer. It's delicious and filling.
