Around here, the very word “waffles” brings a sparkle to Desi’s eyes. Rivaled only by the word “pancakes.” Which explains why I have so many pancake and waffle recipes plastered around this blog.
This waffle recipe I have for you today is perfect for the morning after Thanksgiving. You are beginning to get hungry again (and never mind last night when you swore you’d never eat another bite as long as you lived). You want to eat something that makes you feel great. Something healthy. Something delicious.
And what’s more healthy than wheat germ, flax meal and whole-wheat flour? What’s more delicious than maple syrup?
These waffles are by themselves very sweet because of the maple syrup, and they are extraordinarily crispy, which is how I love them. The batter is thinner than what you’d get with a typical waffle recipe. If you want to make the waffles less crispy, reduce the nondairy milk by 1/4 cup so you don’t end up cooking them for as long in the waffle iron. You don’t even need to pour more maple syrup or any other syrup over these waffles because they are sweet enough, but feel free if you want to (Desi does).
I have to run now, but keep your eyes peeled for a very special recipe tomorrow to celebrate a very special milestone for Holy Cow!
Hope everyone had a lovely Thanksgiving. Enjoy, all!
Maple and Wheat Germ Waffles
(Makes 8 regular-sized square waffles)
1 1/2 cups whole wheat pastry flour
1/2 cup wheat germ (use bran for a variation)
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 cups nondairy milk, like soy or almond. Mix it with 1 tsp vinegar and let it stand to curdle for a couple of minutes. (If you want softer, less crispy waffles, reduce the nondairy milk by 1/4 cup)
1/3 cup pure maple syrup
1 tbsp canola or other vegetable oil
2 tbsp flaxmeal (powdered flax seeds) mixed with 6 tbsp water
Whisk the dry ingredients — the flour, wheat germ, baking powder, baking soda, and the salt– in a bowl.
Whisk together the wet ingredients– the nondairy milk, maple syrup, oil, and flaxmeal.
Make a well in the center of the flour and pour in the wet ingredients. Mix until the batter is evenly wet, but don’t try to whisk out any lumps. Overmixing batter promotes the development of gluten which can give you a chewy waffle– not what you want.
Bake in a waffle iron according to instructions. If you follow the directions for a crispier waffle, the waffle will take a longer time to cook.