Getting from point A to point B is never a straight line. There’s a journey. Being able to look back on that journey and see all the turning points can be fun and interesting to see how small things lead to big changes. This waffle recipe was one of those things.
It all started about five years ago. One night my husband broke down and told me I was fat. OK, in all honesty he was super sweet about it. He told me that he had noticed I was putting on more and more weight. This concerned him because he wanted us to be able to have a long, healthy, and happy life together as well as stay attracted to each other. Yes, in my mind I heard “you’re fat and you need to loose weight” but the more I thought about it and we talked I realized what he was saying was “I love you and want to grow old with you, please take care of yourself”. In that discussion we talked about the obstacles I faced when trying to eat better and what prevents me from getting fit.
That conversation was the gateway to how I look at food, health, and nutrition today. The first step was figuring out how and what to take to work for lunch. That portion of the journey had us looking at “what do we like to eat?” and “could we make it healthier at home?” so I started thinking about food with those two questions.
We started having some success with finding better ways to make things we loved. One day while in the grocery store I happened to mention how much I love waffles. I had at least a full year when I was in junior high that my mom made me a waffle every day. We were walking through the freezer section and I happened to notice the frozen waffles. I was looking at what the options were and noticed a honey amaranth waffle. Again I commented to my husband how great it would be to try and make something like that at home.
Once we were home I googled “Honey Amaranth Waffle” and a cookbook popped up in the search called “Good to the Grain“. I ended up picking up the book and when flipping through the pages more and more looked interesting. We got the book as well as a waffle maker.
The waffles were good but a little dense. However, I got intrigued with all the different types of flours it used throughout the book and tried others. It was this book that lead me to the winning recipe for Kamut and Millet Challah.
A few years ago I was still thinking about waffles and wondering if there was anyway to get these interesting waffles to have a lighter spongier texture. I started trying other recipes which lead me to a Martha Stewart recipe. In is she separates her eggs. She then basically makes the recipe as you normally would but then whips the whites and folds them in at the end! Genius!
So here are my hacks to making a lighter fluffier waffle:
- I went back to the Honey Amaranth Waffle recipe and simply started with separating my eggs, whipping the whites, and folding them in at the end of the mixing process. Wouldn’t you know it made a huge difference. Yes, it’s a bit more work and dirties another bowl but it gives me a fantastic texture on my waffle.
- The other key to making these waffles less dense was cooling them on stackable cooling racks. If you just stack them up on a plate the weight of the stack begins to squish the ones underneath.
- The final trick is to cool them slightly lighter than you like them. This way when you pull them out of the freezer and reheat it in the toaster oven it will give it a slightly darker color with out over cooking the waffle.
Set up two bowls. One to whip your whites in and on large enough to mix everything together in. Separate:
- 6 large Eggs
In a large mixing bowl with the egg yolks add:
- 1 quart Buttermilk
- 212 grams Honey
Whisk together until well blended and slightly frothy. Melt:
- 56 grams Unsalted Butter
Whisk into the yolk mixture. In a third bowl prepare all you dry ingredients by sifting in:
- 60 grams Amaranth Flour
- 304 grams Whole Wheat Flour
- 272 grams All Purpose Flour
Then add all the remaining dry ingredients:
- 56 grams Flaxseed Meal
- 50 grams Granulated Sugar
- 4 teaspoons Baking Powder
- 2 teaspoons Baking Soda
- 2 teaspoons Salt
Add the dry ingredients to the wet and mix well. This may still look a little lumpy but don’t worry about it too much. Set it aside and whip the whites to a stiff peak. Fold the whites into the batter in two additions fully incorporating the whites before adding the next portion.
Preheat your waffle iron. (I found that if I let the mixture sit for the couple minutes while the waffle iron heated up it gave me a better texture.) Melt a little butter in a small dish and set aside to brush onto the waffle iron while making the waffles.
Once your waffle iron is to the temperature of your liking begin making waffles. Open the waffle maker and brush both the top and bottom with butter then ladle the appropriate amount based on your specific waffle iron. Place on cooling racks as they come out. Either eat immediately or let cool completely before bagging and freezing them.
This recipe will make 14 waffles. (The original recipe was half this amount but I doubled it not only so I wouldn’t have to make waffles as frequently but also because I hate having leftover buttermilk in my fridge. Since the only size i can buy buttermilk in is quarts I used that as my guide which lead me to doubling this recipe.)
I have found to best enjoy these waffles from frozen I will set them out the night before on the counter to thaw at room temperature. Then I simply pop them in the toaster oven just to heat through and add a slight addition of color.
Now I have a great texture waffle that I can enjoy guilt free! I also continue to expand the types of flours I work with not with the issue of avoiding white flour but to add flavor, texture and interest, cutting back the white flour use was just an added benefit.