1 cup all-purpose flour
1 cup whole wheat flour
3 tsp baking powder
1 tbsp sugar
2 tbsp ground flax seed
2 eggs, yolks and whites separated
2 cups buttermilk or soured milk
1/3 cup vegetable oil
1 mashed banana
1/2 tsp vanilla extract
Mix dry ingredients in a large bowl. In another bowl, stir together egg yolks, buttermilk, oil, banana and vanilla. Add to dry ingredients and stir together. Beat egg whites until stiff peaks form, the fold into batter until just combined. Cook in waffle-iron.
Tony gave me a waffle maker for my birthday last month, kind of like this one:
I love it when hotels have these kind of waffle makers at continental breakfasts, so it’s really neat to have my very own! So now every Saturday morning I’ve been making waffles and experimenting with different recipes. This is one that I came up with after a few trials and it’s one of my favourites so far. The great thing about homemade waffles is that you can freeze them and just pop them in the toaster when you want a quick snack or breakfast. I prefer them so much more than the store-bought frozen waffles, and they’re much better for you too. If you don’t have a waffle maker, you can use this batter for pancakes too.
Since this is my first post of 2011, I thought I’d try something new…a linky! Add a link to share a breakfast recipe. You’ll be able to add breakfast-related posts until Jan 9th.
Happy New Year!