Alice Waters’ recipe for whole wheat waffles, topped with homemade blueberry ginger syrup and vanilla Greek yogurt, is hard to beat. This a.m. meal requires more effort than my simple summer breakfast ideas, but it is absolutely worth the effort. Plus, if you make it in your PJs on Saturday morning and freeze the leftover waffles, you can turn reaheat them and enjoy wholesome made-from-scratch waffles on a busy weekday.
Speaking of reheating, I’ve found that the best way to reheat one of these waffles is to microwave it for about thirty seconds, then throw it in the toaster on low. That way, the inside gets hot and the outside crisps up. I may actually prefer them reheated than straight from the waffle iron, because they don’t come out quite as crispy as I’d like.
Both of these recipes come from Green Market Baking Book, which is a great baking book that is organized seasonally. None of the recipes call for refined sugar, but more call for all-purpose flour than I would like. Considering that my whole wheat banana bread and muffins are just as light and fluffy as their white flour counterparts, I’m convinced that most baked goods can be made with whole wheat flour without any sacrifices. Regardless, it’s an inspiring baking book.
Blueberry Ginger Syrup Recipe
Adapted from Green Market Baking Book.
- 1 pint fresh or frozen blueberries
- 1/4 cup maple syrup
- 1 tablespoon arrowroot starch (or cornstarch)
- 1/2 teaspoon dried ginger
- 1/3 cup water
Combine all ingredients in a large saucepan and bring to a boil over medium heat. Stir constantly for about a minute, until the sauce thickens. That’s it!
Note: The amounts listed above 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.
Whole Grain Waffles
- Author: Cookie and Kate
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 6 waffles
- Category: Breakfast
These crispy whole grain waffles are perfect for weekend breakfasts. These freeze well for later, too (just defrost in the toaster).
- 1 cup whole wheat pastry flour
- 1 cup whole wheat flour (you can also use spelt, rye, cornmeal or buckwheat)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 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)
- 1/4 cup (1/2 stick) butter (original recipe called for one full stick of butter)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- To keep the cooked waffles warm while you finish cooking the rest, reheat your oven to 200 degrees and heat up your waffle iron.
- Mix the dry ingredients (flours, baking powder, baking soda, and salt) in a large mixing bowl.
- In a large measuring cup, whisk together the buttermilk, eggs and syrup or honey.
- Pour the liquid ingredients into the dry ingredients. Stir just until they are mixed. Add the melted butter and mix well.
- Pour batter into your waffle iron until the batter reaches the edges of the iron. Cook until crisp and golden.
- Place each waffle on a rack in the oven in a single layer to keep them warm until you’re ready to serve. Five minutes in the oven may actually help them get a little crispier.
Adapted from Alice Waters’ recipe in Green Market Baking Book.
I find that one of these whole wheat waffles, topped with delicious Chobani vanilla Greek yogurt or peanut butter, makes a filling, satisfying breakfast!