It’s difficult to top whole wheat waffles with homemade blueberry ginger syrup and vanilla Greek yogurt like Alice Waters does. Compared to my quick breakfast ideas for the summer, this morning meal involves more work, but it is totally worth it. Additionally, if you prepare it in your pajamas on a Saturday morning and freeze the extra waffles, you can reheat them and have healthy homemade waffles on a hectic workday.
Speaking of warming, I’ve discovered that placing one of these waffles in the microwave for approximately thirty seconds, followed by a few minutes on low in the toaster, works the best. In this manner, the outside crisps up while the interior becomes hot. Because they don’t get as crispy as I’d like when they come out of the waffle iron, I might really enjoy them when they’re reheated.
These two recipes are from the excellent baking book Green Market Baking Book, which is divided into seasons. None of the recipes call for refined sugar, although more of them than I would prefer call for all-purpose flour. I’m sure that most baked items can be made with whole wheat flour without any compromises because my whole wheat banana bread and muffins are just as light and fluffy as their white flour equivalents. In any case, it’s a motivating baking book.
Adapted from a recipe in the Green Market Baking Book for Blueberry Ginger Syrup.
- 1 pint blueberries, either fresh or frozen
- 25% of maple syrup
- one teaspoon of arrowroot starch (or cornstarch)
- a half-teaspoon of dried ginger
- 34 cup of water
Over medium heat, combine all the ingredients in a big saucepan and bring to a boil. The sauce will thicken after about a minute of continuous stirring. I’m done now!
Note: The ingredients indicated above should be sufficient to produce the complete batch of waffles. When I made it, I cut the recipe in half. Additionally, when I attempted to replace the powdered ginger with freshly minced ginger, the sweet blueberries were overpowered by the ginger flavor. I would continue using ginger powder.
Also read: Honey Whole Wheat Pumpkin Bread
- 1 cup whole wheat flour for baking
- whole wheat flour, 1 cup (you can also use spelt, rye, cornmeal or buckwheat)
- Baking powder, 1 1/2 tablespoons
- one tablespoon of baking soda
- Salt, 1/2 teaspoon
- Buttermilk, two cups (make your own: add 2 tablespoons of vinegar or lemon juice to 2 cups milk, and let sit for 5 minutes)
- 3 eggs
- maple syrup, 1 tbsp (or honey
- 12 stick (1/4 cup) butter (original recipe called for one full stick of butter)
- 1/2 tsp. of cinnamon
- 1/2 tsp. vanilla extract
- Reheat your oven to 200 degrees and preheat your waffle iron so that you can keep the cooked waffles warm while you finish cooking the remainder.
- In a sizable mixing basin, combine the dry ingredients (flour, baking soda, baking powder, and salt).
- Whisk the eggs, syrup, or honey, and buttermilk in a sizable measuring cup.
- The liquid ingredients should be added to the dry ones. Just enough stirring to combine them. Stir in the melted butter after adding it.
- Fill your waffle iron with batter until it reaches the edges of the iron. Cook till golden and crisp.
- To keep the waffles warm until you’re ready to serve, arrange them in a single layer on a rack in the oven. Actually, five minutes in the oven might make them a little crispier.