Brady Evans serves up a very successful batch of waffles for her always hungry teenage brother.
By Brady Evans
Teenage boys: they are an entire different breed. My 14 year old brother was spending the weekend with us and my husband and I were continually impressed by his ability to put away food. The morning I made these waffles he ate four of them. Just 8 hours previously, he’d eaten 8 tacos for dinner.
I like to think that the volume of food he ate was at least partly due to the quality of the recipes I made. This waffle recipe was really great. It was easy to whip up, uses whole grains, and is light and fluffy. The cornstarch in the recipe makes for a crispy exterior – if you aren’t looking for that, omit it.
- 4¾ ounces all-purpose flour, approximately 1 cup
- 4¾ ounces whole-wheat flour, approximately 1 cup
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 T cornstarch
- 3 tablespoons sugar
- 3 whole eggs, beaten
- 2 ounces unsalted butter, melted
- 16 ounces buttermilk, room temperature
- Vegetable spray, for waffle iron
- Preheat waffle iron according to manufacturer's directions.
- In a medium bowl whisk together the flours, cornstarch, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.
- Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
Brady Evans is a cook who specializes in stretching cooking boundaries towards a more healthy lifestyle. She loves making recipes with unexpected ingredients and share her passion for cooking through her very successful and mostly-vegetarian blog, Branny Boils Over.