Whole Wheat Buttermilk Waffles

Again, trying to use up buttermilk that was close to the date, I decided to make some waffles! I slightly undercooked the waffles so I could freeze them and toast when I the mood for waffles strikes, that way they won't overcook in my toaster! I made them without adding nuts or fruit like I usually do, because I made them to eat later, so this way I can top them in any which way and not have to worry about the topping not complementing the flavors inside. That said, I make awesome banana nut waffles and sweet potato waffles!!

As I serve them with different toppings, I will add the pictures and recipes for how I top them!

Here's how I made them;

This recipe takes 10 minutes to prep, cooking time will differ depending on your waffle iron.

1 3/4 cups whole wheat flour
2 tablespoons Splenda
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/2 cup Canola oil
1 teaspoon pure vanilla extract (Don't buy the imitation. It's cheaper, but it's not as good as the real stuff.)

In a medium bowl, stir together flour, Splenda, baking powder, baking soda and salt. Make a well in the center and set aside.

In another medium bowl, beat together the eggs, buttermilk, oil, and vanilla. Add all at once to the flour and stir until moistened. The batter will still be lumpy.

Pour 1 to 1 1/4 cups batter onto the grids of a waffle iron coated with cooking spray. For a regular iron, 1 cup should be fine. I use a Belgian Waffle maker, so I use 1 1/4 cups. Close lid quickly and keep closed until done. Bake according to the directions for your iron, as each different one takes a different amount of time to cook. When done, lift off the grif with a fork and repeat with the remaining batter.

If you want to freeze them for a later use, pull them out just before they are completely done. Place the waffles in a Ziplock bag, press out all the air, and refrigerate overnight. In the morning, pop the bag(s) into the freezer. Refrigerating them before freezing brings down the temperature slowly, decreasing the size of the ice crystals that will form. Big ice crystals will lead to mushy waffles, and no one wants that!!

This recipe makes 12 to 16 waffles. (Remember, one 4 inch square counts as one, not the whole big grid! Sorry!!)

The next morning, I toasted some up for me and the little man. I slathered them with Nutella and topped with walnuts! For the man, I made sandwiches which are, at times, slightly less messy! I served them with sliced up apples. Yummy!!









Handsome's Waffle Sandwich and my waffles!!

The other day, I topped them with an apricot and yogurt sauce. It was very delicious!!

This is how I made the Apricot Yogurt:

2 tablespoons plain lowfat yogurt

1 tablespoon sugar-free apricot preserves

1/8 teaspoon grated nutmeg

1/4 teaspoon cinnamon

With a fork, mix all of the ingerdients together! This makes a great spread, as well as a tasty dip for fruit!

For this one, I topped it with some fat free yogurt I mixed with basil, salt and pepper, and used that as a bed for sliced cucumber, roma tomato, and quartered artichoke hearts seasoned with more S&P! Yummy!! Tiny Man gobbled his up!!