Every now and then, you just gotta have breakfast for dinner. At least I do. My favorites - french toast, and these whole wheat waffles (smothered with maple syrup, of course ... we'll talk detail about syrup later).
But just one little syrup note before we move on -- usually, maple syrup would be flowing all over my plate when I have waffles. A terrible thing happened while I was preparing the plate below, though - I ran out of maple syrup!!! Unbelievable in my household. So, I had to place an emergency order to have some shipped. Fortunately, it arrived today. Future waffles will be appropriately syrup-bathed.
Back to waffles. First, mix up your your batter. I love how the leavener starts to work right away - and you can actually see the batter getting "puffy" right in the bowl. I think that's cool.
Toss some batter into your preheated waffle maker. I use a Belgium waffle maker so I get really big-and-thick waffles. I like 'em that way.
Cook until the waffle maker sounds it's alarm. Now, why can't our ovens have alarms that let us know when baked goods are done? It would be so much easier that way. But I digress ...
Serve up your waffles with a generous ... very generous, if you're me ... slathering of maple syrup. Or butter. Or honey. Or strawberries. Whatever you prefer. I'm a maple syrup girl, myself. And growing up in Vermont, I'm absolutely a maple syrup snob. So let's talk syrup for a minute.
Vermont is the largest producer of pure maple syrup in the United States, and it's amazingly fabulous stuff. That's not just me talking -that's according to the Vermont Maple Sugar Makers' Association (click http://vermontmaple.org/ if you don't believe me!). Being a syrup snob, I only eat pure maple syrup ... and preferably only pure maple syrup made in Vermont. None of that fake stuff for me.
Some details ... Maple syrup comes in several grades, ranging from fancy to grade C. Maple trees naturally produce lighter colored maple syrup early in the season that gradually deepens in color and flavor toward the end of the sugaring season. Fancy is the lightest in color, followed by Grade A Medium Amber and Grade A Dark Amber. Then ... late in the season ... you get really dark, bold-flavored Grade B. That's what I love! The last grade, Grade C, typically is produced at the very end of the season, and sold in bulk to industrial producers of maple flavored products rather than packaged for retail sale.
What grade you prefer is purely a personal choice. As for me, I'm a Vermont Grade B girl, all the way!
Whole Wheat Waffles
But just one little syrup note before we move on -- usually, maple syrup would be flowing all over my plate when I have waffles. A terrible thing happened while I was preparing the plate below, though - I ran out of maple syrup!!! Unbelievable in my household. So, I had to place an emergency order to have some shipped. Fortunately, it arrived today. Future waffles will be appropriately syrup-bathed.
Back to waffles. First, mix up your your batter. I love how the leavener starts to work right away - and you can actually see the batter getting "puffy" right in the bowl. I think that's cool.
Toss some batter into your preheated waffle maker. I use a Belgium waffle maker so I get really big-and-thick waffles. I like 'em that way.
Cook until the waffle maker sounds it's alarm. Now, why can't our ovens have alarms that let us know when baked goods are done? It would be so much easier that way. But I digress ...
Serve up your waffles with a generous ... very generous, if you're me ... slathering of maple syrup. Or butter. Or honey. Or strawberries. Whatever you prefer. I'm a maple syrup girl, myself. And growing up in Vermont, I'm absolutely a maple syrup snob. So let's talk syrup for a minute.
Vermont is the largest producer of pure maple syrup in the United States, and it's amazingly fabulous stuff. That's not just me talking -that's according to the Vermont Maple Sugar Makers' Association (click http://vermontmaple.org/ if you don't believe me!). Being a syrup snob, I only eat pure maple syrup ... and preferably only pure maple syrup made in Vermont. None of that fake stuff for me.
Some details ... Maple syrup comes in several grades, ranging from fancy to grade C. Maple trees naturally produce lighter colored maple syrup early in the season that gradually deepens in color and flavor toward the end of the sugaring season. Fancy is the lightest in color, followed by Grade A Medium Amber and Grade A Dark Amber. Then ... late in the season ... you get really dark, bold-flavored Grade B. That's what I love! The last grade, Grade C, typically is produced at the very end of the season, and sold in bulk to industrial producers of maple flavored products rather than packaged for retail sale.
What grade you prefer is purely a personal choice. As for me, I'm a Vermont Grade B girl, all the way!
 |
| There it is ... the official "Grade B" sticker! |
Whole Wheat Waffles
Ingredients
1 ½ c. whole wheat flour
1 ½ c. whole wheat flour
½ c. all-purpose flour
¼ c. sugar
½ tsp. cinnamon
3 T. baking powder
¾ tsp. salt
1 ½ c. milk
3 eggs
½ c. unsweetened applesauce
1 ½ tsp. vanilla
Directions
Combine dry ingredients. Add wet ingredients; stir to combine. Cook in waffle maker according to manufacturer’s directions (I use a Belgium waffle maker for big, thick waffles).
Combine dry ingredients. Add wet ingredients; stir to combine. Cook in waffle maker according to manufacturer’s directions (I use a Belgium waffle maker for big, thick waffles).
Makes approximately 12 waffles.
 |
| My supplier - Goodrich's Maple Farm This post is linked with This Week's Cravings hosted by Mom's Crazy Cooking, Countdown to 2012 - Best Breakfast Recipes hosted by Finding Joy in My Kitchen. |
But just one little syrup note before we move on -- usually, maple syrup would be flowing all over my plate when I have waffles. A terrible thing happened while I was preparing the plate below, though - I ran out of maple syrup!!! Unbelievable in my household. So, I had to place an emergency order to have some shipped. Fortunately, it arrived today. Future waffles will be appropriately syrup-bathed.
Back to waffles. First, mix up your your batter. I love how the leavener starts to work right away - and you can actually see the batter getting "puffy" right in the bowl. I think that's cool.
Toss some batter into your preheated waffle maker. I use a Belgium waffle maker so I get really big-and-thick waffles. I like 'em that way.
Cook until the waffle maker sounds it's alarm. Now, why can't our ovens have alarms that let us know when baked goods are done? It would be so much easier that way. But I digress ...
Serve up your waffles with a generous ... very generous, if you're me ... slathering of maple syrup. Or butter. Or honey. Or strawberries. Whatever you prefer. I'm a maple syrup girl, myself. And growing up in Vermont, I'm absolutely a maple syrup snob. So let's talk syrup for a minute.
Vermont is the largest producer of pure maple syrup in the United States, and it's amazingly fabulous stuff. That's not just me talking -that's according to the Vermont Maple Sugar Makers' Association (click http://vermontmaple.org/ if you don't believe me!). Being a syrup snob, I only eat pure maple syrup ... and preferably only pure maple syrup made in Vermont. None of that fake stuff for me.
Some details ... Maple syrup comes in several grades, ranging from fancy to grade C. Maple trees naturally produce lighter colored maple syrup early in the season that gradually deepens in color and flavor toward the end of the sugaring season. Fancy is the lightest in color, followed by Grade A Medium Amber and Grade A Dark Amber. Then ... late in the season ... you get really dark, bold-flavored Grade B. That's what I love! The last grade, Grade C, typically is produced at the very end of the season, and sold in bulk to industrial producers of maple flavored products rather than packaged for retail sale.
What grade you prefer is purely a personal choice. As for me, I'm a Vermont Grade B girl, all the way!
|
| There it is ... the official "Grade B" sticker! |
Whole Wheat Waffles
Ingredients
1 ½ c. whole wheat flour
1 ½ c. whole wheat flour
½ c. all-purpose flour
¼ c. sugar
½ tsp. cinnamon
3 T. baking powder
¾ tsp. salt
1 ½ c. milk
3 eggs
½ c. unsweetened applesauce
1 ½ tsp. vanilla
Directions
Combine dry ingredients. Add wet ingredients; stir to combine. Cook in waffle maker according to manufacturer’s directions (I use a Belgium waffle maker for big, thick waffles).
Combine dry ingredients. Add wet ingredients; stir to combine. Cook in waffle maker according to manufacturer’s directions (I use a Belgium waffle maker for big, thick waffles).
Makes approximately 12 waffles.
|
| My supplier - Goodrich's Maple Farm This post is linked with This Week's Cravings hosted by Mom's Crazy Cooking, Countdown to 2012 - Best Breakfast Recipes hosted by Finding Joy in My Kitchen. |
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