I can’t believe I haven’t blogged about waffles yet. I make these all the time. And they’re the only thing my 3-year old wants to eat for breakfast these days, so I find myself making them a lot.
We have a divided house on the issue of topping. There are those who are strictly maple (and I know I don’t have to specify that I’m talking about pure Vermont maple syrup so I won’t insult you any further), and there are those who go for fruit preserves. (I’m, well, a waffler.)
12 6-inch waffles
(I always triple this, and freeze the extras for future meals.)
Preheat your waffle iron.
Whisk together in a really big bowl if you too are tripling, or else just a pretty big bowl if not:
1 c. white whole wheat flour
3/4 c. unbleached flour
2 T. ground flaxseed
1 T. baking powder
1/2 t. salt
1/2 t. ground ginger
1/2 t. powdered orange peel, or 1 t. fresh orange zest
Whisk together in a second large bowl:
3 large eggs, well beaten
1/2 c. olive oil
1 1/2 c. milk
3/4 c. pumpkin or squash puree
Make a well in the center of the dry ingredients, and pour in wet ingredients. Mix with a few vigorous strokes until liquid is incorporated, but still pebbly looking (like a muffin batter).
Cook in waffle iron the way you do, then serve with your favorite topping. We like:
- maple syrup
- apricot preserves
- blueberry preserves