Whole Grain Buttermilk Waffles Recipes

Steps:

• 1. Sprinkle the yeast over the water in a large mixing bowl; let stand until foamy, about 5 minutes. Add the buttermilk, oil, sugar and flour and whisk until smooth. Cover the bowl with plastic wrap and refrigerate overnight.
• 2. Preheat a waffle iron. Whisk the oats, egg whites, baking soda, and salt into the waffle batter until smooth. Lightly mist the hot waffle iron with cooking spray. Add about 1/3 cup of batter to each section, using the back of a spoon to spread batter to the edges. Cook until the waffles are crisp and golden brown, 5 to 7 minutes. Repeat with the remaining batter. Serve with maple syrup.

Steps:

• Preheat a waffle iron to medium-high.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
• In a medium bowl, whisk together the buttermilk, eggs and vanilla. Whisk the buttermilk mixture into the flour mixture until a batter is formed. Whisk in the butter until incorporated, being careful not to overmix the batter.
• Spray both sides of the preheated waffle iron with nonstick cooking spray. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending on its size. (Take into consideration that the batter will spread once the lid is closed.) Close the iron and cook until the waffles are a deep golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron has a well-seasoned or nonstick surface, it may not be necessary to spray it between each batch.)
• Serve the waffles immediately with butter, syrup, jam, berries or yogurt.

Steps:

• Heat waffle maker. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
• In large bowl, mix cereal and buttermilk; let stand 5 minutes. Stir in egg, oil and vanilla. Stir in remaining ingredients just until smooth. (Batter will be thick.).
• For each waffle, brush hot waffle maker with vegetable oil. Spread batter onto center of hot waffle maker. (Waffle makers vary in size; check manufacturer's directions for recommended amount of batter). Close lid of waffle maker.
• Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Serve immediately. Repeat with remaining batter. Serve with maple syrup and raspberries.

Steps:

• In a bowl, combine the first five ingredients. In another bowl, combine buttermilk, eggs and butter; stir into the dry ingredients until smooth. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with peanut butter and/or apple sauce if desired.

Steps:

• Spray waffle baker with nonstick cooking spray. Preheat according to the manufacturer's instructions.
• Whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt in medium bowl.
• Whisk together buttermilk mixture to flour mixture, stirring just until batter is smooth.
• When waffle baker is ready, ladle in 1/2 cup of batter. Close lid and bake until golden brown, about 5 minutes.
• Transfer waffle to plate and keep warm. Repeat with remaining batter, making a total of 4 waffles. Serve with maple syrup.

Steps:

• Heat waffle maker. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
• In large bowl, mix crushed cereal and buttermilk; let stand 5 minutes. Stir in egg, oil and vanilla. Stir in remaining ingredients except syrup and raspberries just until smooth. (Batter will be thick.)
• For each waffle, brush hot waffle maker with vegetable oil. Spread batter onto center of hot waffle maker. (Waffle makers vary in size; check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker.
• Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Serve immediately. Repeat with remaining batter. Serve with maple syrup and raspberries.

Steps:

• Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined. Whisk buttermilk and butter together in a separate bowl; add eggs. Stir buttermilk mixture into flour mixture until just combined and batter is slightly lumpy; add vanilla extract.
• Preheat a waffle iron according to manufacturer's instructions.
• Pour enough batter into the preheated waffle iron to reach 1/2 inch from the edge. Cook according to manufacturer's instructions.

Steps:

• Put the flours into a mixing bowl and add the baking powder, baking soda, salt, and sugar. Stir with a fork to blend.
• In another mixing bowl, beat the eggs until well blended. Stir in the buttermilk and the melted butter (cooled off a little). Stir the mixture until well mixed if the batter seems rather thick, add the 1/4 cup milk to thin it. The batter should flow from the spoon, not plop.
• Bake in a hot waffle iron until crisp and golden. Serve hot.

Steps:

• In a large bowl, combine the flours, flax, baking powder and salt. Combine the egg yolks, milk, oil and applesauce; stir into dry ingredients until just moistened., In a small bowl, beat egg whites until stiff peaks form; fold into batter., Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with berries and confectioners' sugar if desired., To freeze, arrange waffles in a single layer on sheet pans. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. Waffles may be frozen for up to 2 months., To use frozen waffles: Reheat waffles in a toaster. Serve with berries and confectioners' sugar if desired.

Steps:

• In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth.
• Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.

Steps:

• Heat the waffle iron according to manufacturer's instructions.
• Whisk the flours, cornmeal, salt, and baking soda together in a large bowl.
• In a separate bowl, whisk the egg yolks and melted butter together, then whisk in the buttermilk and maple syrup until uniform.
• In a large bowl, whip the egg whites and cream of tartar with an electric mixer on med-low speed until foamy, about 1 minute.
• Increase the speed to med-high and whip the whites to stiff peaks, 3-7 minutes.
• Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well, and whisk very gently until the buttermilk mixture is just incorporated (a few lumps should remain).
• Toward the end of mixing, fold the whipped egg whites into the batter with a rubber spatula.
• Spray the hot waffle iron with vegetable oil spray, then spread the appropriate amount of batter onto the waffle iron, following the manufacturer's instructions, and cook until golden brown, about 3 1/2 minutes.
• Remove the waffles from the waffle iron and serve,.
• Repeat with the remaining batter, spraying the waffle iron with vegetable oil spray as needed between batches.
• Per serving (1/2 cup batter)--300 calories, 10.5 g fat, 42 g carb, 10 g protein 3 g fiber.