Amy and I want to control some of the nutrition going into the kids. So one easy way is to make our own waffles. All three love them and they freeze very well. I started with two different recipes:
- one that uses wheat germ as part of the dry ingredients
- one that uses yogurt as part of the wet ingredients.
I intended to make a lot of waffles with this recipe. So you could half or quarter this for a smaller group. I'll get 30 or so waffles out of this in my cuisinart 2-waffle maker. Our maker uses about 3/4 cup batter per 2 waffles.
Ingredients:
4 cups whole wheat flour
2 cups ap flour
2 cups wheat germ
4 tsp baking powder
2 tsp table salt
16 tbsp unsalted butter, melted
8 eggs, separated
8 tbsp honey
4 cups plain yogurt
4 cups milk (I used a combo of whole and 1% milk (its what the kids drink)
2 tsp vanilla (our kids love a little vanilla flavor in the baked goods)
Mix the first five dry ingredients in a very large bowl (this will be the bowl everything ends up in at the end).
mix the next six ingredients (except the egg whites) in a second bowl. Make sure you've cooled the butter some before introducing the yolks otherwise you'll end up with scrambled eggs.
Whisk the egg whites until you have soft peaks.
Mix the wet mixture with the dry mixture until just combined (you don't want to overmix - otherwise you'll have dough).
Then lastly fold in the egg whites.
Make the waffles according to your maker's instructions.
If you aren't serving right away, I find the best way to store longer term is cool completely on a wire rack. Then place in zip top bags two at a time. Put in the fridge if it is a few days. Freeze if longer. They go great in the toaster from the fridge or freezer straightaway.
