We had the day off today for President's Day. Both Liz and I were home and one of our best and most fun friends, the incomparable Jen Check, came down to spend a few days with us and to hang out with our son, Nate (aka Nibblet.) Knowing that all of our favorite brunch and breakfast locations would be packed with hipsters with the same dining out idea, we decided not to go out for our morning repast. Alas, no Sabrina's, Sam's Morning Glory Diner or our new favorite, Green Eggs Cafe. Liz said she wanted waffles. Good thing Jen has a waffle iron that brought with her to use or else we'd still be wishing for these tasty treats. As usual, I tinkered with an already good recipe to utilize what I had in the refrigerator and to make this Double Delicious / Deceptively Delicious (by Jessica Seinfeld) recipe even more virtuous. I figured that I could incorporated a few of the recipe tricks from Double Delicious and work in some of the things I've done with my pumpkin pancake recipe (which was originally inspired by Nigella Lawson's How to be a Domestic Goddess.) Check out Jessica Seinfeld's books and website, they're all wonderful. Hey, I don't want to be hassled for copying a recipe that's not mine. I love to give credit where it's due and Mrs. Seinfeld is due a lot of credit for the inspiring ideas and healthy recipes I've been reading and writing about for the past few years. I served these waffles with real maple syrup, light butter and a combination of half with bananas and half with poached apples.
Whole Wheat Waffles with Pumpkin and Carrot Puree Ingredients:
- 1 Cup Whole Wheat Flour
- 1/2 Cup Quick Cook Oatmeal (not instant)
- 1/2 Cup All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Cinnamon
- 3 Eggwhites - Beat until stiff peaks form
- 1 Egg Yolk
- 1 Cup Low or Non-Fat Milk
- 1/2 Cup Pumpkin Puree
- 1/2 Cup Carrot Puree
- 1/2 Tablespoon Pure Vanilla Extract
Directions: (You will need three mixing bowls to incorporate all the ingredients)
- Preheat the waffle iron to medium high (if it has a temperature setting.)
- In a large mixing bowl add all of the dry ingredients, whole wheat flour through cinnamon, whisking to combine. Set aside.
- In another very clean mixing bowl, whisk the egg whites until stiff peaks form - stiff enough that if you turned the bowl upside down, the eggwhites would not fall out. Set aside.
- In the third bowl, whisk together the egg yolk, milk, pumpkin and carrot purees and vanilla extract.
- Fold the puree mixture into the dry ingredients, folding gently to incorporated. If the mixture is too thick, add in more milk, a 1/4 cup at a time until the batter is loose but not runny.
- Next, fold in the egg whites, in two batches into puree/flour mixture. For the first batch of eggwhites, stir to fully incorporated and lighten the batter. As you fold in the second batch of eggwhites, be gentle with the folding, don't over mix the batter or it will be tough. Let the batter sit for about 5 to 10 minutes before using so it can rest and the gluten in the flour won't over develop.
- Brush the preheated waffle iron with butter or oil (Don't use cooking spray, it will cause a build-up on the waffle iron that cannot be removed).
- Pour enough batter into each waffle compartment to nearly fill each chamber. Close the waffle iron and cook according to the manufacturer's instructions. Carefully remove the waffle, place on a plate with paper towels between each layer and make your next waffle. Keep the waffles warmed in an oven set to 250 degrees.
- Serve the waffles with your favorite fruit, syrup, butters, jellies, etc. and a touch of light butter.
- This recipe will make 4 Belgian-style waffles or 6 to 8 regular sized waffles. Waffles can be frozen for up to 1 month.