Sunday, October 3, 2010

Whole Wheat Cinnamon Waffles

Whole Wheat Cinnamon Waffles (adapted from Mark Bittman)
makes 10-13 waffles (depending on the size of your waffle iron)

1 c white wheat flour (this is whole grain)
1 c all purpose flour (or you can go all whole wheat, they will be a little denser)
2 TBSP sucanat (or sugar)
3 tsp baking powder
1/2 tsp salt
2-3 tsp cinnamon (I used 2 this time but will up it next time, love cinnamon!)
1 1/2 c sour cream
1/2 c milk
2 eggs
2 TBSP melted butter, cooled
1/2 c applesauce
1/2 tsp vanilla


In a medium bowl, whisk the dry ingredients together. In a separate bowl, combine sour cream, milk and eggs until smooth. Add cooled butter, applesauce and vanilla. Batter will be thick. If you want it a little loser, add some more milk but not too much. When I made mine, I used an ice cream scoop to transfer the batter to the waffle iron. I was hesistant but they came out light and crisp. Be sure your waffle iron is preheated before adding! Enjoy!

**These are freezer-friendly too.  Just take them straight from freezer to toaster to reheat.

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