Whole Wheat Waffles with Blueberry Ginger Syrup
Total Time
25 minutes
Prep Time
10 mins
Cook Time
15 mins
Rating
4.7 out of 5 stars
(13)
Ingredients
6 waffles
- 1 cup whole wheat pastry flour
- 1 cup whole wheat flour (you can also use spelt, rye, cornmeal or buckwheat)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- ½ teaspoon ground cinnamon
- 2 cups buttermilk (make your own: add 2 tablespoons of vinegar or lemon juice to 2 cups milk, and let sit for 5 minutes)
- 3 eggs
- 1 tablespoon maple syrup (or honey)
- ¼ cup (½ stick) butter, melted (original recipe called for one full stick of butter)
- ½ teaspoon vanilla extract
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Preparation
Step 1
To keep the cooked waffles warm while you finish cooking the rest, reheat your oven to 200 degrees and heat up your waffle iron.
Step 2
Mix the dry ingredients (flours, baking powder, baking soda, salt and cinnamon) in a large mixing bowl.
Step 3
In a large measuring cup, whisk together the buttermilk, eggs, maple syrup and vanilla until combined.
Step 4
Pour the liquid ingredients into the dry ingredients. Stir just until they are mixed. Add the melted butter and mix well.
Step 5
Pour batter into your waffle iron until the batter reaches the edges of the iron. Cook until crisp and golden.
Step 6
To keep them warm until you’re ready to serve, place each waffle in a single layer on a rack in a 200-degree oven. Five minutes in the oven may help them get a little crispier.
Step 7
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Chef's notes
Adapted from Alice Waters’ recipe in Green Market Baking Book.
Note:
The amounts listed above for the syrup will probably make enough for the entire batch of waffles. I halved the recipe when I made it. Also, I tried substituting fresh minced ginger for the powdered ginger and the ginger flavor overwhelmed the sweet blueberries. I’d stick with powdered ginger.
