We love waffles, but eat them far less regularly than we do pancakes. And I”m not sure why. They’re actually just as easy to make with my neat little waffle iron.
I almost always make plain waffles and then also some blueberry waffles – especially for Nolan, who is a big blueberry fan.
I use the same recipe as I do for pancakes, but am careful not to add too much milk, since batter for waffles needs to be on the thicker side.
To add blueberries, I pour about as much batter onto the waffle iron as I normally would, add a few blueberries to the top, poking them down just a bit, then I drizzle a tiny bit more batter on top of the berries. This helps get them nestled into the center of the waffle and also keeps the blueberry from sticking to the waffle iron.
*Waffle iron tip: Keep a can of cooking spray nearby when making waffles, and lightly spray periodically.
- 1 1/2 cups organic unbleached flour
- 1/2 cup organic whole wheat flour
- 4 tablespoons sugar
- 3 tablespoons baking powder (Be careful! Mine is double-acting, so I use closer to two. If you have regular, you may need up to four.)
- 2 teaspoons salt
- 2 tablespoons wheat germ
- 2 eggs, beaten
- 2 cups milk (maybe a little more…..add more once mixed if too thick)
- 4 tablespoons unsalted butter, melted
- Mix dry ingredients.
- Add milk, eggs, and melted butter (not hot, though).
- Stir til combined.
- Lightly spray waffle iron with cooking spray and turn to medium-high/ high heat setting. Once hot, pour 1/3 cup or less onto waffle iron for each waffle.
- Watch for steam coming out the sides of waffle iron. If you have a button that signals when done, check once it lights up. For crisper waffles, they may still need another minute or so. They’re done when light golden brown.
- Serve with butter and honey or maple syrup.