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(MOSTLY) WHOLE WHEAT WAFFLES

Servings: 4 people

Ingredients

Dry ingredients:

  • 145 grams whole wheat flour (1 ⅙ cup)
  • 40 grams plain flour (⅓ cup)
  • 1 tablespoon sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • teaspoon salt

Wet ingredients:

  • 1 cup milk
  • ½ cup buttermilk (see recipe)
  • 50 grams unsalted butter
  • 2 eggs

Instructions

  • Make the buttermilk: add ½ cup milk to a glass. Stir in 1 tsp of lime juice. Stir and let it stand for 5 mins, then use.
  • Melt the butter in a saucepan or in the microwave.
  • Add all the wet ingredients to a bowl: milk, buttermilk, eggs, and melted butter. Whisk to combine. (Retain the butter bowl; use the remaining butter in it to brush the waffle iron before cooking the waffles).
  • Add all the dry ingredients to another bowl and stir it around. Make a well in the centre and pour in the wet ingredients. Using a spatula, stir gently and just so they are combined.
    (Note: Over-working the batter will make the waffles dense, so avoid stirring any more than necessary).
  • Rest the batter in the fridge for 10 mins. Heat the waffle iron whilst the batter rests.
  • Brush the iron with a tiny bit of butter on both sides. Dollop a ladle of batter onto the heated waffle iron and cook until golden. (Follow the manufacturer’s instructions.)
  • Rest the cooked waffles in a preheated 120 C oven while you make the rest. This is an optional step, but ensures that they stay crisp until you’re ready to eat them.
  • Serve with topping(s) of choice.

Notes

This recipe makes 6-7 6 inch waffles.
Even if you have homemade/store-bought buttermilk on hand, I would suggest using the instructions above to make some. This ensures that you have the same thickness every time you make the batter.
I used whole milk in this recipe.