Despite working in the food business, I am surprisingly basic when it comes to kitchen necessities. Sure, I have a food processor, a blender and an ice cream maker, but I prefer old-school elbow grease to modern machinery any day. There’s not much that can not be accomplished with a sharp knife, a heavy cutting board and a couple of pots and pans. The exception? Waffles. You can’t jury rig a waffle. Oh, how I adore my waffle iron. Sure, it’s a single-purpose piece of equipment, but these are waffles we’re talking about, people. I know you’ll find the space, time and appetite to use it – after you try this recipe.
Whole Wheat Waffles (of Insane Greatness)
Adapted from Food52
Makes about 4 large waffles
1 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 c. cornstarch
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3 tsp. sugar
2 c. buttermilk, shaken
2/3 c. vegetable or coconut oil
2 eggs
1 1/2 tsp. vanilla
In a large mixing bowl, whisk together flours, cornstarch, baking powder, baking soda, salt and sugar. In another bowl, combine buttermilk, oil, eggs and vanilla. Pour wet ingredients into dry ingredients and whisk until just combined. Let set for 30 minutes. Cook in preheated waffle iron for about 4-5 minutes (follow directions for your waffle iron). Don’t bother spraying the iron with cooking spray – there’s enough oil in the batter. to prevent sticking. To keep warm, place on a single layer on a baking sheet in a 250F oven.
A Girl's Gotta Eat 