I’m so excited to finally have a go-to waffle recipe! It’s taken two years for me to get this right. In other news, I think I finally figured out how to work my camera. So, without further ado…I give you yummy buttermilk whole grain waffles.
I really wish you could pull up a bar stool in my kitchen, let me pour you a cup of coffee and serve you this breakfast. (No wonder I used to love working at Bob Evans.) But since we are separated by who knows how many miles (oceans even?), the next best thing is for me to share this recipe with you. But I hope you can feel the love from wherever you are.
First, I need to tell you these aren’t just delicious “for a whole grain waffle.” They’re delicious, period. They’re crispy on the outside, tender and fluffy on the inside, and not the least bit dense or heavy (unlike other versions I’ve tried). Best of all, you can really taste the almond flavor, along with a slight buttermilk tang.
My biggest pet peeve with homemade waffles and pancakes is they’re often bland. The best way to fix that is to increase the salt and extract until some bold flavor pops. (It’s just like how my red, suede Mary Jane pumps simply make any outfit.) While developing this recipe, I tried using lots of vanilla, but it wasn’t providing any oomph. So, I switched to my beloved almond extract, plus homemade buttermilk I got by adding lemon juice to my low-fat milk. Buh-bye, bland. Hello, somethin’, somethin’.
Finally, the ingredients list here contains white whole wheat flour, which you know I stock regularly, plus a tiny amount of white flour, just for texture. There’s also some flax seed meal and wheat germ, both of which I’ve started buying to add into my smoothies, breads, and whatever else needs to be healthified and fiberfied. (I’m just making up words now.) But if you don’t feel like purchasing the flax and wheat germ, you’ll have to substitute something for them, such as oats. I haven’t tried it, but I use oats in my Cinnamon Almond Multigrain Pancakes with good results.