This is a recipe I recently came up with based on whole wheat pancakes. They are hearty, only slightly sweet, they crisp up nicely and they are the perfect fuel for a Sunday morning (with a cup of strong coffee, of course) to get you moving on whatever weekend project you need to complete.
Usually the primary difference between these favourite breakfast foods is that waffle batter is a bit thicker and has oil added. The oil allows for a crisp crust to form in the waffle iron, while the extreme steam that comes off the hot surfaces keeps the center of the waffles tender.
You’ll notice that this recipe has no added oil. Why, you ask? Simply put it doesn’t need it. I find that a non stick waffle iron that has a very fine skim of oil (either a baking spray or a quick swipe with a paper towel dipped in vegetable oil) allows you to achieve the crust we all desire in a waffle without eating additional teaspoons of oil in the batter.
1 egg, lightly beaten
1/2 a Cup of yogurt (I’d recommend plain or vanilla)
1/2 a Cup of milk (soy milk works nicely too)
Mix together well
1 Cup whole wheat flour
1/3 of a Cup oat bran
1 teaspoon baking powder
a pinch of salt
Add the wet ingredients to the the dry
Stir just until combined into a thick batter
Let your batter sit for about 10 minutes
Spritz or smear a whisper of oil on the waffle iron and add your batter, about 1/2 a cup per 6 inch waffle. Cook until they are brown and crisp (the timing will depend on your waffle iron, ours takes 5-6 minutes per waffle).
Serve them up with whatever you like. In our house that means butter and syrup or cottage cheese with salt and pepper. Delicious!