May 2013 - Hamilton Beach

Mom gives so much throughout the year that she deserves to be honored with a delicious breakfast on Mother’s Day. In fact, we made waffles in the test kitchen just the other day and had a great time. We are sure you will have fun with these, too. Here are two of our favorite waffle recipes that will show mom just how much you love and appreciate her.

[yumprint-recipe id=’19’]For dipping sauces to serve with waffles, click here

Whole Grain Waffles

Yield: Yields 6
Author: Hamilton Beach Test Kitchen

Ingredients

1/2 cup flour
1/2 cup whole wheat flour
1/2 cup quick-cooking rolled oats
2 teaspoons baking powder
1 1/4 cups milk
1 Tablespoon oil
1 egg

Instructions

In a large bowl, combine flour, whole wheat flour, rolled oats and baking powder; set aside.
In a small bowl, whisk together milk, oil and egg.
Pour milk mixture into flour mixture and stir until just combined. Pour 2/3 to 3/4 cup batter onto waffle maker. (See Test Kitchen Tips below.)
Serve whole waffles or break into sections for dipping.

Notes

These waffles are made with whole wheat flour and rolled oats, so you don’t have to feel guilty about this indulgence. We recommend our waffle makers because you can make light, fluffy waffles and the nonstick waffle plates are designed with easy cleanup in mind.

Test Kitchen Tips: Homemade waffle batter may take longer to cook than packaged pancake and waffle mix. The packaged mixes are done in about 5 minutes. Made-from-scratch recipes take a few minutes more.

The Belgian waffle grid holds more batter than a traditional grid. These recipes give a range of batter to use, for example, 2/3 to 3/4 cup. The larger amount should be used for a Belgian waffle grid.

Waffles can be frozen and then reheated. Make a large batch ahead of time and let cool on a cooling rack. Freeze individually in airtight storage bags or in one large bag with a piece of parchment paper between waffles to prevent sticking. Reheat in an oven or microwave.