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Monthly Archives: March 2013

Whole Wheat Cinnamon Waffles

It has been awhile since I’ve written Orts. Since Dad’s stroke I have spent my extra time with him. I haven’t had as much free time to cook (even meals for my family) or play with food. As my new normal sets in I am trying to get into a new routine.

My daily coffee with my parents doesn’t happen anymore. I do go to Mom’s on Saturday and Sunday for coffee to compare notes on Dad and see how things are going in her life and share any new things about my life and world with her.

My girls really miss their old normal…weekend morning having breakfast at my parents. So, when Daughter number four called to my parents’ house this morning when I was there for a couple of minutes I knew I had to do something ‘special’ for her when I got home.  I asked her what she would like for breakfast and she said she wanted cinnamon waffles. I searched the web for some some recipes and found one that sounded pretty good. I re-worked it a little bit. I’ve been trying to get more whole grains into our diet and lower our fat without compromising any taste. I will share the link for the original recipe and give you the recipe that I ended up with.

http://allrecipes.com/recipe/carols-cinnamon-waffles/

Whole-wheat Cinnamon Waffles

  • 1 cup unbleached white flour
  • 1 cup whole wheat flour
  • ¼ cup granulated sugar
  • 2 ½ teaspoons ground cinnamon
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ¾ cups skim milk
  • ¼ cup canola oil
  • ¼ cup natural applesauce
  • 1 teaspoon vanilla extract
  • 2 egg whites

Preheat a waffle iron and coat with cooking spray. Whisk flour, white sugar, brown sugar, cinnamon, baking powder, and salt together in a bowl until no lumps remain.

Pour milk, vegetable oil, applesauce and vanilla extract into the flour mixture; stir until just combined. Beat egg whites until foamy in a large glass or metal bowl. Fold the egg whites into the batter. Pour batter onto waffle iron in batches and cook until crisp and golden brown. repeat until all batter is used. Re-spray waffle iron as needed.

 

These hearty, flavorful waffles can be eaten without any syrup. In my house we all have different preferences for pancakes or waffles; some of us like peanut butter on them, some of us like jelly, some like butter and syrup, and some (me!) like them plain.

All of the girls in the house (Daughters 2-4) told me that these were the absolute best waffles they have ever had in their lives anywhere. Daughter number 2 made sure that I remembered exactly what I did so that I could make these again. Lots…

This recipe was so wonderful I had them for breakfast and then, the leftovers (this recipe made a bunch) I ate for lunch.

I am looking forward to getting back into a routine that includes cooking and baking for my family, and also writing Orts of Sorts.

 

 
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Posted by on March 23, 2013 in Uncategorized