I’ve never been a person to skip breakfast. I love breakfast foods. Well, I love breakfast foods that aren’t old-man greasy like bacon and sausage ;). Don’t hate me. I do like turkey bacon, so that’s kind of the same, right?? I just hate how I feel after I eat super greasy or fried foods – BUT I like carbs =).
I was really in the mood for waffles this weekend and set out to make a whole wheat version that was every bit as tasty and satisfying as my old-favorite. Unfortunately, my old-favorite recipe has lots of fat and sugar that makes the waffles crispy and delicious. I started researching how to get that crispy exterior without all the fat. I found a couple different solutions – club soda and cornstarch. But I never have club soda on hand and so I decided to try a version with cornstarch. It worked like a charm. I got my crispy exterior with only 3 tbsp of canola oil! And yes, I realize everything “whole wheat” is not healthy –per se but I figure if I can make it taste just as good while using whole wheat and reducing the calories then why not? This may even be my new favorite waffle recipe! Enjoy!
Whole Wheat Waffles
3/4 cup white whole wheat flour
1/4 cup cornstarch
1/4 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1 cup skim milk
3 tbsp canola oil
1 large egg, separated
1 tbsp sugar
1/2 tsp vanilla extract
1. Heat the oven to 200 degrees F and preheat the waffle iron.
2. Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. Measure the milk and oil in a measuring cup and stir in the egg yolk. Set aside.
3. In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.
4. Pour the milk mixture into the dry ingredients and whisk until just mixed. Fold in egg white mixture.
5. Pour the batter onto the hot waffle iron and cook until the waffle is crisp and brown.
6. Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with remaining batter, holding the waffles in the oven.
*adapted from Fine Cooking, Food Network, and Buns In My Oven
