This is a tried and true recipe if anything is! We use this ALL THE TIME. These are adapted from a Mark Bittman recipe and they are yummy! I always double this recipe so I can have more the freeze and put into the toaster the next day. So the following recipe is ALREADY doubled. Most of the time I substitute half the the buttermilk for sweet potato puree or carrot puree. If time is an issue you can skip separating the eggs and beating the whites, but I really recommend it since whole wheat flour can make the recipe too heavy and the beaten egg whites fluff up the texture. The flaxseed meal and wheat germ are also not necessary but they are so good for you, why not?
Ingredients:
2 cups all-purpose flour
2 cups whole wheat flour
1/4 cup flaxseed meal
1/4 cup wheat germ
1 tsp salt
1/4 cup sugar
3 tsp baking soda
3 1/2-4 cups buttermilk (or 3 cups sour cream or plain yogurt thinned with milk to make up the rest)
4 eggs, separated
8 TBS (1 stick) butter, melted and cooled
1 tsp vanilla extract
Directions:
1. Combine dry ingredients. Mix together the buttermilk (puree) and the egg yolks. Stir in the butter and vanilla.
2. Spray waffle iron with PAM. Stir the wet into the dry ingredients. Beat the egg whites with an electric mixer until they hold soft peaks. FOLD them gently into the batter.
3. Put about 1/4 cup of batter in each side of the waffle maker (this depends on your size of waffle maker).
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