There was a time, a few years ago, when I suddenly became very self-conscious about the fact that I did not own a waffle maker. Despite spending many lazy weekend mornings making waffles as a kid, I had never, in my adult life, sought out a waffle maker. Maybe it was the space they take up (which can be a lot for someone with a kitchen as small as mine!). Maybe it was the fact that they are good for making exactly one thing (how very Alton Brown of me!). Maybe it was simply a desire to leave the complexities of waffle making to the professionals.

Then suddenly, this past summer, something came over me and I needed a waffle maker. It was as if not having a waffle maker was a symbol of all that was wrong in the world and if I had a waffle maker all would be right. I was torn between the fancy, flipping-upside-down Belgian style ones and the classic flat versions. All the reviews I came across basically said that nothing compared to the antique Sunbeam waffle irons that had been in the someone’s family for decades. Well, of course I had to search around Ebay for weeks, ok, months, until a classic Sunbeam showed up that wasn’t going to cost more than the value of the waffle iron in shipping.

I’m happy to report that once I finally managed to acquire this classic waffle iron, I can see why people are so attached to them!! It’s fantastic! I was terribly nervous about the waffles sticking or not knowing when they are done. This old machine doesn’t have a “done indicator” light like the one I grew up with but you can usually tell that they are ready when the top gives a little when you start to open it. I sprayed my waffle iron with nonstick spray before each waffle and had no sticking problems.

This is a pretty basic starter recipe for waffles that can easily be adapted (thanks to the always adaptable, Minimalist Mark Bittman). Next time I will absolutely be adding some cinnamon and chopped pecans. I know that the debate about whether the separately whipped egg whites makes a difference rages on, and I’m certainly not qualified to make any comment on that. All I can say is that these were nutty (due to my use of whole wheat flour) and not-too dense. If you are staying away from sugar, feel free to substitute Splenda for the little bit of sugar called for, and try topping them with agave nectar rather than maple syrup!

Whole Wheat Buttermilk Waffles
Adapted from Mark Bittman’s How to Cook Everything

2 cups all-purpose flour (or 100% whole wheat)
1/2 tsp salt
2 TBL sugar
1 1/2 tsp baking soda
1 3/4 cup buttermilk*
2 eggs, separated
4 TBL (1/2 stick) butter, melted and cooled
1/2 tsp vanilla extract
Canola oil for brushing the waffle iron

Optional Additions:  ground cinnamon, chopped nuts (walnuts or pecans would be great)

Directions:
- Combine dry ingredients. Mix together the buttermilk and the egg yolks. Stir in the butter and the vanilla.
- Brush waffle iron lightly with oil and preheat. Stir the wet into the dry ingredients. Beat the egg whites with a whisk or electric mixer until they form soft peaks. Stir them gently into the batter.
- Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes.
- Serve immediately (with butter and syrup or agave nectar!) or keep warm for a few minutes in low oven.

* If you are like me you probably never buy buttermilk and the thought of having to buy buttermilk in order to make waffles is insurmountable, so you can easily make your own! For this recipe, simply use 1 3/4 cup regular milk mixed with 2 TBL white vinegar. Let it sit for about 10 minutes to become nice and tangy.

Similar Recipes:

• Cherry Cornbread
• Whole Wheat Pumpkin Scones
• Irish Soda Bread
• Mini Whole Wheat Hamburger Buns

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