When I bought my waffle maker, I diligently followed the recipes that came with it and they were very good. But I wanted something un peu healthier. There are thousands of waffle recipes on the internet and in books. I personally like to add my sugar, if I add any at all, afterwards in the form of fruit or maple syrup. I found one on an American site which looked good and had a tweak around and now this is pretty much the waffles I make.
This recipe makes about 18 but they freeze well (freeze them flat on a tray then bag up together) and cook splendidly from not quite frozen, but ten minutes out of the freezer. If you toast them straight from the freezer by the time the toaster has defrosted them the waffles have got quite dry. Far better to take a waffle out of the freezer when you first get up, let it defrost at room temperature for ten minutes (who wants to eat when they very first get up anyway?) and then pop it into the toaster for a minute or two.
I eat mine with live yoghurt and berries and maple syrup and, incredibly, this breakfast keeps me going til lunchtime.
I’m sure you could up the wholemeal flour even more if you wanted to.
120g plain wholemeal flour
225g plain white flour
50g porridge oats
110g rice flour
2 teaspoons of bicarbonate of soda
2 teaspoons of baking powder
2 teaspoons of fine sea salt
1 litre of full fat milk (or use a combination of milk and yoghurt for an even lighter waffle)
4 eggs, separated
115g melted butter (or coconut oil)
Combine all the dry ingredients – the flours, oats, bicarb, baking powder and salt – in a bowl. In a separate bowl combine the milk, egg yolks and melted butter or coconut oil.
In a third bowl, whisk the egg whites until they are stiff. Make a well in the dry ingredients, pour in the butter/milk/egg yolk mixture. Mix everything together until nice blended. Now dollops the egg whites on top and gently fold in.
In my waffle maker I cook these for about 2m45s on the buttermilk setting, but you’ll have to experiment with yours.