When I was in undergrad at the University of Illinois and Mr. Prevention had moved to Michigan and entered the working world, I would visit a lot of weekends. We joked that I made the 3 hour drive just to use his amazing Kitchen Aid waffle maker. I would bound out of bed in the mornings and head straight to the kitchen. I think we had Belgian waffles (from a box) every weekend for at least 2 years straight. Of course, I now tell him that I married him for his waffle maker 😉
There was this brand of Belgian waffle mix that we would find that had these incredibly low calorie and carbohydrate counts. We bought this mix for years and eventually discovered that the label must have been an error as the nutrition facts had tripled at some point in time. Word to the wise: ocasionally check the nutrition facts on your favorite foods to be sure nothing has changed! Mistakes are made and products are altered over time!
While I was making these waffles on Monday night Mr. Prevention was so disgusted with me. I have all but ruined his waffle maker. The poor thing has waffle batter glued and encrusted onto its sides. And trust me, I’ve made plenty of solid attempts to improve the waffle maker’s appearance, but at this point, I figure it has been loved and abused for the better part of 6 years. What can I say? We love our waffles. If anything would be “our” breakfast, this would be it! 😉
2 cups whole wheat pastry flour
1/2 tsp salt
2 Tbsp raw sugar or sucanat
1 1/2 tsp baking soda
1 3/4 cup low-fat buttermilk
2 eggs, separated
2 Tbsp unsalted butter, melted and cooled
2 Tbsp unsweetened applesauce
1/2 tsp vanilla extract
Preheat your waffle iron. In a medium bowl whisk together your whole wheat pastry flour, salt, sugar, and baking soda.
In a separate bowl mix together the buttermilk, egg yolks, butter, applesauce, and the vanilla. Combine the wet ingredients in with the dry ingredients.
Either by hand or with an electric mixer whisk the egg yolks until they hold soft peaks. Gently fold them into the batter.
Spray the waffle iron generously with canola spray and then ladle the batter onto the preheated waffle iron. Bake until the waffle is done. Serve warm with whatever topping you choose. Yield: 4 large, 8″ waffles.
Nutrition Information (per waffle): 375 calories; 9.8 g. fat; 112 mg. cholesterol; 789 mg. sodium; 56.5 g. carbohydrate; 6.3 g. fiber; 6.5 g. protein
Result: Lightened up and very good! The original recipe called for regular buttermilk and of course, I subbed in low-fat. I also subbed out half of the butter and used unsweetened applesauce instead. These waffles are not dense and dry, but rather, they are fluffy and light but still plenty filling thanks to the fiber! I didn’t try them as pancakes, but I’m sure the batter would world just as well going that route. A perfect breakfast, or breakfast for dinner! Enjoy![/print_this]
It’s hard to believe today is only Thursday! Blek!
Question: What’s a meal that has “tradition” or history between you and friend, husband, etc.?