What kind of chef would buy a waffle maker at an office supply store?Well, uh, that would be me …
I’ve been inclined towards impulse purchases this season. After six sweaters, three DVD collections, four pairs of sox and a partridge in a pear tree, how bad is one little waffle maker, really? The price is great and one must be ready to deck the halls for that most festive season of Wafflemas.
You’ve heard of Wafflemas, haven’t you? That most wonderful time of the year? Jingle bells, Ho-Ho-Ho, chestnuts roasting on an open fire and golden waffles on the griddle?For the celebration of Wafflemas, I choose a recipe for Nutty Whole Wheat Waffles from the manufacturer’s instruction booklet. I can almost hear the choirs of angels as the tawny batter spreads across the griddle.
Within minutes, I’ve got a stack of golden waffles with lots of nooks and crannies to hold the melted butter, drizzled with maple syrup and raspberry fruit syrup made from berries picked at Restoration Farm. Joy to the World!
Breakfast for dinner is holiday bliss, and I’ve consumed just enough carbs to send me happily waddling towards the winter solstice.
Nutty Whole Wheat Waffles(Adapted from Cuisinart Classic Waffle Maker Instruction Booklet ©2007)
¾ cup all purpose flour
¼ cup whole wheat flour
1 tablespoon sugar
½ tablespoon baking powder
¼ teaspoon salt
1 cup low fat milk
3 tablespoons vegetable oil
1 large egg
¼ cup chopped pecans
¼ cup whole wheat flour
1 tablespoon sugar
½ tablespoon baking powder
¼ teaspoon salt
1 cup low fat milk
3 tablespoons vegetable oil
1 large egg
¼ cup chopped pecans
Combine all ingredients in a large mixing bowl and blend until smooth. Let batter sit 5 minutes while griddle preheats.
Pour ½ cup batter onto the center of the griddle and use a heat proof spatula to spread evenly. Cook several minutes until golden. Serve with maple syrup and fruit.
May your days be merry and bright, and may all your waffles be light!
©2009 T.W. Barritt All Rights Reserved
