Saturday Morning Whole Wheat Buttermilk Waffles
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 162.0
- Total Fat: 2.6 g
- Cholesterol: 6.9 mg
- Sodium: 487.3 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 2.8 g
- Protein: 6.2 g
View full nutritional breakdown of Saturday Morning Whole Wheat Buttermilk Waffles calories by ingredient
Introduction
I modified this recipe from the America's Test Kitchen cookbook to make a healthier version of the perfect Saturday morning family breakfast! Serve with fresh fruit and light whipped cream or real maple syrup to put a smile on your kids' faces. I modified this recipe from the America's Test Kitchen cookbook to make a healthier version of the perfect Saturday morning family breakfast! Serve with fresh fruit and light whipped cream or real maple syrup to put a smile on your kids' faces.Number of Servings: 7
Ingredients
-
1 cup unbleached all purpose flour
1 cup whole wheat flour
1 tsp salt
1/2 tsp baking soda
2 large eggs, separated
3 tbs melted unsalted butter
1 3/4 cup lowfat buttermilk
1 tbs vanilla (optional)
1/2 tsp cream of tartar
Directions
1. Heat the waffle iron according to the manufacturer's instructions.
2. Meanwhile, whisk together the flours, cornmeal, salt, and baking soda in a large bowl. In a separate bowl, whisk together the egg yolks, butter, buttermilk, and vanilla (if using). Beat the egg whites and cream of tartar with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes (depending on humidity). Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well, and whisk very gently until the buttermilk mixture is just incorporated (a few lumps should remain). Toward the end of mixing, fold the whipped egg whites into the batter.
3. Following the manufacturer's instructions, spread the appropriate amount of batter onto the waffle iron and cook until golden brown, about 3 1/2 minutes. Repeat with the remaining batter, serving the waffles immediately or holding them in a 200-degree oven until all are cooked. If you have leftovers, you can freeze them and reheat them in a toaster oven.
Makes between 6-8 waffles (depending on your waffle iron), mine made 7. Nutrition information is estimated per waffle.
Number of Servings: 7
Recipe submitted by SparkPeople user LILYBYTHEWATERS.
2. Meanwhile, whisk together the flours, cornmeal, salt, and baking soda in a large bowl. In a separate bowl, whisk together the egg yolks, butter, buttermilk, and vanilla (if using). Beat the egg whites and cream of tartar with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes (depending on humidity). Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well, and whisk very gently until the buttermilk mixture is just incorporated (a few lumps should remain). Toward the end of mixing, fold the whipped egg whites into the batter.
3. Following the manufacturer's instructions, spread the appropriate amount of batter onto the waffle iron and cook until golden brown, about 3 1/2 minutes. Repeat with the remaining batter, serving the waffles immediately or holding them in a 200-degree oven until all are cooked. If you have leftovers, you can freeze them and reheat them in a toaster oven.
Makes between 6-8 waffles (depending on your waffle iron), mine made 7. Nutrition information is estimated per waffle.
Number of Servings: 7
Recipe submitted by SparkPeople user LILYBYTHEWATERS.