One of our favorite meals at the Butler house is Breakfast for Dinner! It's usually my go to meal when I don't have anything planned.
Breakfast is the one dinner meal that I know I can just throw together, plus I always have the ingredients on hand. I'm quite fond of my Waffle House Toasted Pecan Waffles recipe which happens to be my recipe of choice when it comes to waffles from scratch.
Lately I have been trying to incorporate more wheat into my family's diets. It's a work in progress so I am slowing trying to make the change.
I have found some recipes work great with whole wheat flour and some don't. So really it's been trial and error to find the right balance.
Next time I go to the grocery store I'm going to look into purchasing "white whole wheat flour". White whole wheat flour is milled with white or albino wheat rather than the traditional red wheat.
It retains many more nutrients than the traditionally bleached white flour. I think the white whole wheat would be a great compromise. King Arthur has one so I will look into that. I understand it will be a bit more pricey, but worth it in the end.
I was poking around online and came across Alton Browns Buttermilk Waffle Recipe. His waffles are made with both white and whole wheat flour so I thought I would give it a try.
I also found a video of Alton preparing these yummy waffles and the science behind them. He cracks me up on his show about how in depth he gets with all his recipes.
Next time I make waffles I'm going to try his tip about using an ice cream scoop to get the perfect amount of batter into my waffle iron. The verdict on Alton Browns Waffles is....... thumbs up good! You really couldn't even detect the wheat flour which is great. Because if I can taste it then I know the kids will. Instead the kiddos gobbled down the waffles.
The batter was so light and so fluffy. My kiddos couldn't even tell that these waffles were made with half whole wheat flour. I am so glad that I now have two great homemade waffle recipes.
Yum Perfect Waffles!!!!
1 - cup all purpose flour
1 - cup whole wheat flour
1/2 - teaspoon baking soda
1 - teaspoon baking powder
1 - teaspoon salt
3 - tablespoons sugar
3 - eggs (beaten)
4 - tablespoons butter,melted
16 oz - buttermilk (room temperature)
1 - teaspoon vanilla extract
vegetable Spray (for waffle iron)
Preheat waffle iron according to manufacturer's directions.
In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk and vanilla.
Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations.
Close iron top and cook until the waffle is golden on both sides and is easily removed from iron.
Serve immediately or keep warm in a 200 degree F oven until ready to serve. Freeze any leftovers.
How to Freeze: Lay waffles out in a single on a baking sheet. Place in the freezer and flash freeze for about 30 minutes. Remove from freezer and store waffles in freezer bags. By flash freezing the waffles first this prevents them from sticking together. Perfect for busy school mornings.