Wednesday, February 29, 2012

Waffles & Frosting

I adjusted our waffle recipe the other day, when I realized we had no all-purpose flour in the house!  I think these waffles are even better than traditional--soft inside, crisp outside, and a nice texture and flavor with the whole wheat and oatmeal.  This is a large batch, making about 20 small squares on our waffle maker, but they freeze and reheat well in the toaster.  (About 6+ servings.)

Whole Wheat and Oat Waffles

5 cups whole wheat pastry flour
1 cup old fashioned rolled oats
1/4 cup plus 2 Tbsp. sugar
1/4 cup baking powder
1 1/2 tsp. salt
3 1/2 cups milk
1 cup plus 2 Tbsp. vegetable oil
4 large eggs, lightly beaten

Combine all ingredients in the order listed, in a large bowl.  Whisk until smooth.  Let batter rest about five minutes before using.  Pour recommended quantity into preheated waffle maker.  (Our takes almost two cups of batter per batch of four.)


Especially delicious with jam or fruit,  and my husband's favorite topping, Fluffy White Frosting!

Fluffy White Frosting

1 cup sugar
1/3 cup water
1/4 tsp. cream of tartar
dash of salt
2 egg whites
1 tsp. vanilla

Combine sugar, water, cream of tartar and salt in a small sauce pan.  Bring to a boil and dissolve sugar.  In a separate bowl start beating egg whites.  Pour hot sugar mixture very slowly into egg whites and continue beating until fairly stiff peaks form.  Add vanilla.

2 comments:

Olinda said...

I'm coming to your house for breakfast :)

Sarah said...

What yummy ideas! I appreciate the idea for the fluffy frosting...we made some for our French Toast the other day and enjoyed the new treat :-).