A healthy, hearty breakfast or lunch option!
My family adores waffles for either breakfast or lunch and I love making them because they are so quick and easy, especially if you pre-measure the dry ingredients the night before. These buckwheat beauties were long our waffle of choice, but I think they’ve been dethroned by this new recipe. With whole wheat flour, warming spices and yogurt, these scrumptious waffles – inspired by old-fashioned gingerbread cake – are hearty, healthy and full of flavour.
- 1 cup (250 mL) whole wheat flour
- 1 cup (250 mL) all-purpose flour
- 2 tablespoons (30 mL) white sugar
- 1 teaspoon (5 mL) each baking soda and baking powder
- 1 1/2 teaspoons (7.5 mL) cinnamon
- 1 teaspoon (5 mL) ground ginger
- 1/4 teaspoon (1.25 mL) freshly grated nutmeg
- 1 teaspoon (5 mL) freshly ground cardamom (optional but delicious)
- 3 eggs, lightly beaten
- 1/4 cup (60 mL) molasses
- 1/3 cup (90 mL) melted butter
- 1/2 cup (125 mL) plain or vanilla Greek yogurt OR sour cream
- 1 1/2 cups (375 mL) milk
- vegetable oil or cooking spray, for waffle iron
- Berries, maple syrup and whipped cream (to serve)
- Preheat a waffle iron.
- In a large bowl, combine the flours, sugar, baking powder, baking soda and spices.
- In a medium bowl, whisk together the eggs, molasses butter, yogurt and milk. Pour the wet ingredients into the dry ingredients and whisk until completely incorporated.
- Lightly brush your hot waffle iron with vegetable oil (or cooking spray) right before adding the batter.
- Cook the waffles in batches until just beginning to crisp; about 4 – 5 minutes.
- Serve with maple syrup, whipped cream and fruit.
- Any uneaten waffles can be frozen and reheated in a toaster.
Serves 4 – 6.