This is it! Eureka! We have made the perfect waffle!
We ate these with maple syrup and blueberries this morning, and I hummed the whole time.
3/4 c whole wheat flour
3/4 c white flour
1 T baking powder
1/4 t salt
1 T brown sugar
1 1/2 c soy milk (we used an unsweetened variety)
2 T canola or safflower oil
Combine dry ingredients.
Whisk together soy milk and oil vigorously for about a minute.
Combine wet and dry ingredients, stirring only as much as is necessary. Don't worry if the batter still looks lumpy.
Cook according to your waffle iron's directions.
4 comments:
Hooray for waffles! Derek made us bisquick ones today and I look forwards to trying these soon. Still remember the delightful way the blueberries fit into the waffle squares so perfectly for breakfasts at your kitchen table ...
How do you get these to fluff up with out egg replacer ?
The egg replacer is primarily a binder, the baking powder is what makes them fluff up. Also, this recipe I read said that whisking the oil and milk together like that would help, I don't know if that's just voodoo, but they work, so I keep doing it.
hey - I studied your recipe on the blog
and modified mine (100% whole wheat flour) =
took out the egg replacer and
added a bit more baking powder and voila -
light fluffy waffles = the best EVER.
thanks!
had them with fresh strawberries and fresh blueberries
(from maui and chile of all places)
and org maple syrup
... delicious ....
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