Buttermilk Waffles


Who doesn’t love waffles for weekend brunch? Easy to customize, a pleasure to serve and to eat, you can change up the recipe in so many ways, as well as vary what you top them with.
 
These waffles come out so wonderfully tasty and crisp, you’d never know of all the substitutions in ingredients – to make them more healthful. 

By using some whole wheat flour and adding a bit of wheat germ, you’ve already upped the nutrient quotient. Using buttermilk – which is naturally low in fat, and cutting back on oil means less fat. Less calories. Believe me when I say there is NO compromise on taste.Does your favourite topping involve whipped cream…?? By using a nice Greek yogurt with your fruit, again you’re saving many calories, while not compromising on taste. The tang gives a great contrast to the sweetness of the fruit. Don’t forget the drizzle of real maple syrup~

Buttermilk Waffles

by Ellie Krieger via Shape Magazine
The only thing I changed was adding a pinch of cinnamon to the recipe – I love the little background warmth that it gives. This recipe can easily be doubled with extra waffles stashed in the freezer – handy for days when you don’t have time to make an entire batch… just pop them straight from the freezer into the toaster~ Makes 4 Belgian waffles.
 
Ingredients:
3/4 cup all purpose flour
3/4 cup whole wheat flour 
2 TBSP toasted wheat germ
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
pinch of cinnamon
1 large egg
1 1/2 cups low-fat buttermilk
1 TBSP canola oil
1 TBSP honey
1/4 tsp vanilla extract
 
Preparation:
In a medium bowl, whisk together the dry ingredients (flour through salt).
In another medium bowl, whisk together the egg, buttermilk, oil, honey and vanilla. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them: the batter will be somewhat lumpy.Coat the waffle iron with cooking spray.  Ladle enough batter to cover the surface, spread it around to cover, and close lid. Cook for 3 to 5  minutes or until golden brown – repeat with
remaining batter.  My Belgian waffle maker uses almost a full cup. 
Serve topped with a big dollop  yogurt, some fresh sliced fruit or seasonal berries, and real maple syrup. A dusting of powdered sugar is a great finish~ 
 

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