so, you may have noticed a new plate i’m using. isn’t it adorable? m made it for me to use for the blog. i’m lovin’ it.
i have whole wheat flour on hand that i used for one recipe, and i haven’t found a way to use since. s is always inspiring me, so i realized i could have made whole wheat waffles a long, long time ago.
better late than never? and, what better timing than s’s great boston visit!
obviously, s was excited about her waffles (and butter). so, was m.
we make weird faces in the mornings. don’t ask. justloveit.
i don’t butter my waffles or pancakes. i prefer warmed fruit jam and maple syrup. i know you’re wondering about the warmed fruit jam. pop jam in the microwave for about 20 seconds or until liquidy. fruity perfection if you don’t have real fruit on hand to top your waffle.
i got this waffle maker as a gift from one of my old students, k. best gift ever. you know when food is an obsession when all everyone ever gets you as a gift is food-related items.
sidenote: send some good energy k’s way. she’s waiting to hear back to see if she’ll be accepted into a prestigious college leadership/honor society.
yield 4 waffles
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons vanilla sugar
1 1/2 cups milk, warmed
1/3 cup butter, melted
zest of 1 lemon
1/4 cup raspberry jam, warmed until liquidy
real maple syrup
preheat waffle iron. in a medium bowl, mix all dry ingredients. in another bowl, mix together wet ingredients. combine dry and wet ingredients into one bowl and stir until just incorporated. batter will be lumpy. make waffles according to your waffle iron instructions.
serve with warmed raspberry jam and real maple syrup.