Whole Wheat Raspberry Buttermilk Waffles

Serves: 8 waffles

Prep Time: 15 min

Cook Time: Depends on waffle maker

Description:
The original recipe calls for blueberries in the recipe. I made it with both blueberries and raspberries and for presentation, the raspberries were much better. The blueberries lost their color and discolored the dough. These days I mostly make them without the berries. The original recipe calls for melted butter instead of canola oil. It worked fine with the oil. Source: http://thehathicooks.blogspot.com/2011/05/whole-wheat-blueberry-buttermilk.html?m=1

Ingredients:

 * 1 cup whole-wheat flour
 * 1 cup all purpose flour (I use all whole wheat or spelt)
 * 1/2 tsp. salt
 * 1 1/2 tsp. baking soda
 * 1 3/4 cup buttermilk (or 1 1/2 cup yogurt or sour cream thinned with 1/2 cup milk)
 * 2 eggs, separated
 * 4 Tbsp. Canola oil
 * 1/2 tsp. vanilla extract or 1 tsp
 * 1 cup blueberries (optional: most of the time I just omit and serve them with raspberries on top)

Method:

 * 1) Brush the waffle iron with oil and preheat


 * 1) Mix the two flours, sugar, salt, and baking soda together in a large bowl


 * 1) Mix together the buttermilk (or yogurt or sour cream and milk) with the egg yolks, butter, and vanilla extract


 * 1) Beat the egg whites until they hold soft peaks


 * 1) Create a well in the dry ingredients and pour in the wet ingredients. Mix until the dry ingredients are just moistened. Don't worry if there are lumps.


 * 1) Gently fold in the egg whites to the mixture


 * 1) Gently mix in the blueberries


 * 1) Pour a ladleful of the mix into the waffle iron, close and cook until your indicator goes off (will depend on how the iron works) or until there are only a few wisps of steam exiting the iron


 * 1) Remove the waffle, cover in real maple syrup and enjoy!


 * 1) To serve all the waffles at the same time, put them on a warm plate in an oven heated to 200F covered in foil.)

Rating:
Adults:****

Kids: *****
 * Added on August 27 2024