Weekday waffles can be a welcome addition to your kitchen routine. You can add some chicken sausage or bacon as a side. You could use the waffles as “bread” in a sandwich with eggs and ham. You can go sweet with berries or whipped cream – or both – for dessert. And of course, you can go traditional with a pat of butter and a drizzle of maple syrup.
Do you love breakfast for dinner? Or breakfast for brunch? Or breakfast any other time of day? I love breakfast foods nearly any time, so these weekday waffles are quickly becoming a favorite in our house – I bet they will be in your house as well.
This recipe was inspired by this one from Taste of Home. I have added more egg whites (why do I have extra egg whites lying around – because of these brownies). I have also replaced part of the white flour with white whole wheat flour, which is easily made from wheat berries.
To make white whole wheat flour, place 1 cup soft wheat berries in your high-speed blender and grind until fine flour consistency.
- 2/3 cup white whole wheat flour whiz soft wheat berries in your high-speed blender
- 1 ⅓ cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs separated, plus 2 egg whites
- 2 cups milk
- ¼ cup canola oil
- In a large bowl, combine the dry ingredients. In a small bowl, combine egg yolks, milk, and oil.
- Stir wet ingredients into dry ingredients until just combined.
- In a small bowl, beat egg whites until stiff peaks form and then fold into the rest of the batter.
- Bake on a greased, preheated waffle iron according to manufacturer instructions.
Not sure what do with your extra yolks? Throw them in your next batch of scrambled eggs, or use them to make these cookies or these brownies.
What’s your favorite way to waffle? Share in the comments.
For more recipe ideas, follow me on Pinterest.