Whole Wheat Waffles

I used to hate waffles.  But that was before I tried the non-frozen kind.  And before I realized how easy they are to make from scratch.  This is our go-to recipe - its easy, fast and yummy.  Even a non-breakfast-for-dinner-eater like Daniel enjoys them every once in a while, which makes me one very happy lover-of-breakfast-for-dinner.  Try them tonight ...or right now!

Hearty Whole Wheat Waffles 

(slightly adapted from a cooks.com recipe)

1 1/2 cups white whole wheat flour

2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon honey* (Tupelo, if you can get it, is the BEST)

1 large egg

1 1/2 cups milk (we use 1%)

1/3 cup extra virgin olive oil
*Tupelo has a great texture and doesn't tend to seize up when added to cold liquids...if you can't get your hands on some, another option you could look into is agave syrup - it's runnier so it tends to incorporate into things better than honey.  

- Whisk together the flour, baking powder and salt. 

- In a separate bowl, whisk together the egg, honey, milk and olive oil. 

- Mix together the wet and dry ingredients, stirring just till combined.

- Cook the waffles as directed in the instructions that came with your waffle iron.  

Makes about 4 huge waffles on our waffle iron - enough to stuff the two of us!   

Top with fruit, honey, [natural]PB+[homemade]J, maple syrup, mascarpone/other cheeses -- whatever your waffle-loving heart desires!  Sometimes I just swirl berries & other "toppings" right into the batter just before cooking - sooooo good!  (just make sure they're not items that will melt or burn on your waffle iron)  Oh, and if you've got extra batter kicking around, just throw it in the fridge and use it for breakfast the next morning for a no-effort, but still special breakfast.