Friday, 6 April 2012

Whole Wheat Holiday Waffles

MUCH better than sugar-coated cereal!
Waking up on a Friday holiday off work is awesome for a number of reasons:

- there's no alarm involved.
- a cold 6:30am shower can be seriously  delayed.
- breakfast can be more than the usual rushed piece of toast...

...and so brings me to today's post: a healthy, whole-wheat take on a classic breakfast treat. Yes, there's butter and oil in them, and sure, adding even more butter and maple syrup is the fun part . . but the smell of them cooking and their homemade benefits far outweigh any anti-fat arguments out there. And besides - who cares!? Waffles are meant to be enjoyed. And on a stat holiday, that's likely to happen at no time earlier than at least 11:30am.

Whole Wheat Holiday Waffles

1 1/3 cups of whole wheat flour
1 cup milk (soy worked GREAT this morning - much lighter)
2 large eggs - separated
4 tbsp shortening melted (or 2 tbsp softened butter, 2 tbsp oil - preferred for me)
2 tbsp sugar
2 tsp baking powder
3/4 tsp salt

1. Beat the egg yolks well. Add the milk and shortening/butter + oil mix.

2. In a separate bowl, combine the flour, sugar, and salt. Add to the first bowl and beat them together until smooth.

3. Beat egg whites until stiff peaks form. Fold into the batter. Sift the baking powder lightly over the mixture and fold in quickly. 

4. Bake it all up into a hot waffle iron. Get syrupy and enjoy :)

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