Whole Wheat Belgian Waffles
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 280.0
- Total Fat: 13.0 g
- Cholesterol: 91.1 mg
- Sodium: 164.9 mg
- Total Carbs: 34.8 g
- Dietary Fiber: 4.4 g
- Protein: 8.7 g
View full nutritional breakdown of Whole Wheat Belgian Waffles calories by ingredient
Number of Servings: 10
Ingredients
-
1 1/2 cups water
2 1/4 teaspoons active dry yeast (one packet)
3 cups sifted whole wheat flour
1/4 teaspoon salt
3 large eggs, separated (for 3 yolks and 1 egg white)
1/3 cup sugar
8 tablespoons unsalted butter, melted and cooled
2 teaspoons vegetable oil
2 teaspoons vanilla extract
1 1/2 cups whole milk
Directions
Directions
- Heat half of the water to lukewarm, 105°-110°F.
- Dissolve the yeast in the water with a pinch of sugar; let stand for 5-10 minutes, until the mixture begins to foam
- Put the flour and salt into the large bowl; stir to blend and reserve.
- Add the egg yolks, one of the egg whites, and remaining sugar to the yeast mixture; stir to blend.
- Add the remaining water, milk, melted butter, oil, and vanilla; stir until the mixture is smooth.
- Stir the liquid mixture into the flour mixture and beat until the mixture is smooth.
- Beat the egg whites until stiff peaks form when removing the mixer. Fold the egg whites gently into the Belgian waffle batter.
- Let the batter stand for 1 hour, stirring every 15 minutes.
- For best results, do not open the waffle maker during cooking of the Belgian waffle recipe.
- Measure out enough batter for your waffle maker and pour into the preheated waffle maker. Use a heat-proof spatula to spread the batter evenly over the grids. Close lid and bake the Belgian waffle in the waffle maker until it indicates the waffle is done; in professional waffle makers, this is usually indicated by a light, a tone sounding, or both.
- Remove waffle and repeat until all batter is used.
- Waffles may be kept warm in an oven at low-heat (200°F). Place Belgian waffles on a cookie sheet on a rack in the warm oven.
Makes 10 - 6 " waffles
Number of Servings: 10
Recipe submitted by SparkPeople user RPM777.
- Heat half of the water to lukewarm, 105°-110°F.
- Dissolve the yeast in the water with a pinch of sugar; let stand for 5-10 minutes, until the mixture begins to foam
- Put the flour and salt into the large bowl; stir to blend and reserve.
- Add the egg yolks, one of the egg whites, and remaining sugar to the yeast mixture; stir to blend.
- Add the remaining water, milk, melted butter, oil, and vanilla; stir until the mixture is smooth.
- Stir the liquid mixture into the flour mixture and beat until the mixture is smooth.
- Beat the egg whites until stiff peaks form when removing the mixer. Fold the egg whites gently into the Belgian waffle batter.
- Let the batter stand for 1 hour, stirring every 15 minutes.
- For best results, do not open the waffle maker during cooking of the Belgian waffle recipe.
- Measure out enough batter for your waffle maker and pour into the preheated waffle maker. Use a heat-proof spatula to spread the batter evenly over the grids. Close lid and bake the Belgian waffle in the waffle maker until it indicates the waffle is done; in professional waffle makers, this is usually indicated by a light, a tone sounding, or both.
- Remove waffle and repeat until all batter is used.
- Waffles may be kept warm in an oven at low-heat (200°F). Place Belgian waffles on a cookie sheet on a rack in the warm oven.
Makes 10 - 6 " waffles
Number of Servings: 10
Recipe submitted by SparkPeople user RPM777.