Friday, April 13, 2012

Superpower Honey Waffles

Adapted from: Fit Pregnancy

Also going into the freezer.  I had to add a little bit more WW flour because my batter was really loose.  I skipped the food processor and just used a whisk and bowl.

Wet ingredients:
3 eggs
¼ cup vegetable oil or melted butter, plus additional for brushing
¼ cup soy nut butter (or peanut butter)
¼ cup honey (I used sorghum - still out of honey around here)
¼ cup plain yogurt
½ teaspoon vanilla
2 cups milk
Dry ingredients:
½ cup whole-wheat flour (I probably used closer to 1 cup in the end)
½ cup all-purpose flour
¼ cup oat flour (or oats ground finely in a food processor)
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1/2 teaspoon ground cinnamon

1.  Preheat a waffle iron.
2.  In a food processor, pulse together the wet ingredients except milk (or, just whisk together in a bowl).
3.  In a bowl, whisk together the dry ingredients.
4.  Add the dry ingredients and milk to the food processor and pulse to blend (or, just whisk into the wet ingredients).
5. Cook in the waffle iron and cool the finished waffles on a wire rack (if you're going to freeze them).
6.  Serve hot or freeze leftovers and rewarm in a toaster.


hefk said...

I will make these this week for breakfasts. My kids will blow kisses in your geographical direction. I wonder what superpowers we'll all end up with...

What does sorghum tasted like? I just saw jars of it in among the honey at the Roanoke farmer's market this weekend and now here you are posting about using it. Is it typically used more in the Southern U.S.?

Alissa said...

I might suggest adding an extra blob of peanut butter. I made the first batch as written, but it was really thin. Tasted deliciously peanut buttery, though. Then I added some extra WW flour to thicken the batter a bit, and the rest of the waffles lost a bit of the PB flavor.

Sorghum smells a little like molasses, but when subbed in recipes it didn't really taste like molasses. It just added sweetness. And yes, I think it's mostly a Southern thing. We bought it at a place near Nashville that is famous for its biscuits, and they put sorghum directly on their biscuits instead of jam.