One of the great delights of my childhood Sunday mornings was homemade waffles for breakfast. Light and delicious, we love them with the crunch of pecans in the batter. I cover these golden waffles with fresh raspberries, chopped strawberries and peaches, and pour Strawberry Sauce or a light glaze of pure maple syrup over them.
1 1/2 cups whole wheat pastry (finely ground) flour
1 Tb ground flax seed
1 Tb Baking powder
3 Tb Sugar
a couple of shakes salt
3 eggs separated
¼ tsp cream of tartar
6 Tb. Butter
3 cups milk (I use 1%)
1 ½ tsp vanilla
3/4 cup chopped pecans if desired
1/4 cup grated unsweetened coconut if desired
Beat whites and cream of tartar until whites are stiff. Set aside.
Beat yolks with milk and vanilla.
Sift flour, baking powder, sugar and salt.
Add flour mixture alternately to milk/yolk mixture, beating after each addition.
Melt butter. I put it in a small bowl in the microwave for 30 seconds. Beat in butter and pecans.
Fold ½ cup egg whites into the batter to lighten it, then fold the batter into the rest of egg whites. I reserve some whites for the last batches, when it is mostly gone from the batter.
Cook until the light goes out again and waffle is golden brown.
Make extra waffles for those sleepy weekday mornings. Make them a bit lighter so you can toast them. Put them between paper towels so they won’t be so soggy. Freeze them between sheets of waxed paper or parchment paper, then wrap in foil or place in a freezer bag.