Whole Wheat Waffles

Another Brinner in the Goodwin household: waffles! Breakfast for dinner may quite possibly be my favorite dinner option; it's quick, easy and comforting (as long as you don't serve fruit loops that is). We were trying to decide between eggs and waffles, so we turned to our (almost) two year old. He responded with a resounding "waffles!", so waffles it was. Trouble was we were out of all purpose flour. I usually use a combination of all purpose and whole wheat, but we had to try and make it work with 100% whole wheat.

I added some vinegar and a bit more baking powder to lighten up the batter, and it worked. These were hearty and delicious waffles. Now. If you don't eat whole wheat flour a lot or don't like the hearty flavor, you probably will not like these. Since we eat whole wheat almost exclusively (baking, rice, pasta, etc) we loved these. Simply use half all purpose and half whole wheat if you're not up for 100% wheat.

Whole Wheat Waffles
2 cups whole wheat flour
2 T sugar
1 T baking powder
1/4 tsp salt
2 large eggs, lightly beaten
4 T canola oil (you could also use melted butter)
1 1/2 cups milk + extra to thin batter if needed
2 T white vinegar
1 tsp vanilla


Place the flour, sugar, baking powder and salt in a medium bowl and whisk to combine well. 


Add the eggs, oil, milk, vinegar and vanilla; beat with the whisk just until smooth. Add more milk as needed to thin the batter if needed, but keep it fairly thick. 


Heat waffle iron and bake according to manufacturer’s directions. Serve immediately.