There is no morning that doesn’t call for waffles – unfortunately time is often the deciding factor that determines whether it’s a waffle morning or toast morning. (If you have leftover waffles in the freezer, one could be had for the time expense of the other.)
Although I have nothing against light, airy, white-bread waffles, I’ve found I love the nuttiness of waffles made with whole wheat flour – even added bran – and the boys don’t notice a thing. Whole wheat doesn’t have to mean heavy, gummy waffles – these are still light, crisp and toasty-sweet – the added brown sugar helps them turn a beautiful golden (unlike white bread, you can’t visually tell the difference between a whole wheat waffle and a white-flour one) and because the sweetness is baked right in, they are often served up to go, eaten out of hand on the way to school, plain or spread with peanut butter.
Of course with Valentine’s Day coming up, these would make a perfect weekend breakfast choice for the ones you love. Serve them in bed – as many as can be crammed into one bed, if possible – and don’t worry about getting syrup on the sheets. They’re washable.
Whole Wheat Brown Sugar Waffles
3/4 cup whole-wheat flour¨
3/4 cup all-purpose flour
¨1/4-1/2 cup wheat bran or oat bran
1/4 cup packed brown sugar
¨2 tsp. baking powder¨
1/4 tsp. baking soda
¨1/4 tsp. salt¨
1 1/2 cups buttermilk
¨1/4 cup canola oil¨
¨2 large eggs¨
1 tsp. vanilla
In a large bowl, stir together the flours, bran, brown sugar, baking powder, baking soda and salt. Add the buttermilk, oil, eggs and vanilla and whisk until well blended.
Preheat your waffle iron and spray it with nonstick spray or brush it with oil. Cook the batter according to the manufacturers directions (I cook about a ladleful in a thick Belgian waffle maker) until golden brown. Keep them warm in a 200F oven while you cook the rest. Makes 6-8 large waffles.