Maple Bran WafflesJulieVR
Around here, weekends are for waffles. (Particularly when Fathers’ Day rolls around, and breakfast is served ceremoniously in bed.) Pancakes have become more weekday norm, but waffles, although they aren’t really any more work, are more at home on a leisurely Sunday morning, particularly when fresh berries are beginning to abound. (Whipping cream totally optional. But preferred.)
Normally I make a version of Marion Cunningham’s overnight yeast-raised waffles, but one morning I hadn’t thought ahead and stirred up the batter, and so looked for an easy alternative. A recipe that wouldn’t require me to beat egg whites, to be precise. I referred to my well-used Joy of Cooking and came across a formula with honey in the batter. Hmm. Not a bad idea. I’ve since made these with maple syrup and honey, and both have a perfect baked-in sweetness that the boys love – they eat wedges by hand, not even needing to pour any additional stickiness over top.
These aren’t the fluffy-white waffles you might come across at a breakfast buffet – they have character. I love that they’re grainy without being heavy or nubbly, just toasty and nutty. And of course everyone eats them by virtue of the fact that they’re waffles, and they’re delicious. How could you not love them?
They’re best served warm, in bed, with as many family members crammed in as possible. Enjoy. Who cares if you have to wash maple syrup out of the sheets?
Maple Bran Waffles
adapted from The Joy of Cooking
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1/4-1/2 cup wheat bran or oat bran
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 1/2 cups buttermilk
1/4 cup canola oil
1/4 cup maple syrup or honey
2 large eggs
1 tsp. vanilla
In a large bowl, stir together the flours, bran, baking powder, baking soda and salt. Add the buttermilk, oil, maple syrup, 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.