Sunday afternoons require some type of outstanding breakfast in my house. Anything from eggs and bacon, to pancakes, or a personal favorite: waffles. Growing up, we had waffles every Sunday morning. It was a great tradition that I don’t always uphold, simply because there are too many great breakfast foods out there for me to stick to one.
An amazing (healthier) waffle recipe I came up with this Fall: Whole Wheat Pumpkin Waffles. Yum!
This recipe yields six waffles. If you don’t have a crowd, simply refrigerate the leftover waffles . When ready to eat, pop them in a 350F degree oven for five minutes. They’ll be just as good!
-1 3/4 Cups All-Purpose Flour
-1 Tablespoon Baking Powder
-1 Tablespoon Sugar
-1/2 teaspoon Salt
-4 Tablespoons Butter, melted
-1 1/2 Cups Milk
-1/2 Cup Fresh Blueberries, additional for sprinkling
-Powdered Sugar for sprinkling
Preheat a waffle iron. Also, put oven or toaster oven on “Warm” setting, if waiting to serve all at once.
In a large bowl, whisk together flour, baking powder, sugar, and salt.
Whisk together quickly, being sure not to over mix. Gently stir in the blueberries. The less mixing, the more fluffy the waffles will be!
Use a ladle to add batter to the hot waffle iron. (About 1/4 Cup of batter.)
Waffles will be done after about four minutes. When you see the amount of steam decrease, this is a tell-tale sign. Or, when you lift the lid, if there is still some resistance, wait another minute.
Serve hot off the waffle iron (or oven) with powdered sugar, blueberries, and maple syrup!