We host a small group (called a “covenant group”) through our church every Sunday night. We also eat “breakfast-for-dinner” every Sunday night. So we manage to torture our covenant group every week with delicious smells. The past two weeks in a row, we’ve eaten this waffles, which are amazing and our covenant group friends have had to smell them! Sorry!
It’s totally worth the bit of extra time and fussiness to make this recipe, which requires using yeast and beaten egg whites. They turn out amazingly light and crispy.
Spiced Nut Waffles
Adapted, just barely, from pancakes and waffles by Kate Habershon
¾ C whole wheat flour
¾ C all-purpose flour
1 tsp yeast
½ tsp salt
2 T sugar
1 T ground cinnamon
1 C walnuts, finely chopped
Combine in a small bowl.
1 ¼ C warm milk
6 T butter (3/4 of a stick), melted ( The original amount is 1/2 C, which results in excessively decadent, oozingly buttery waffles. There’s still plenty of butter with 6 T!)
2 egg yolks (save the whites for later)
1 T vanilla
Mix well in a large bowl. Heat this mixture in the microwave (or stovetop) until it’s quite warm, but not hot. This will speed up the rising process. Add the flour mixture and stir until smooth. Cover the bowl with a towel and leave in a warm place for about 45 minutes or until it has approximately doubled in size. I usually just heat up my oven for a couple minutes, turn it off, and then put the bowl in the oven with the door closed.
2 egg whites
Once the waffle batter has finished rising, start your waffle iron preheating. Then beat the egg whites with an electric mixer (or a wire whisk if you’re hardcore) until you see stiff peaks. Gently stir them into the batter.
Our waffle iron takes about 1/3-1/2 C of batter per waffle – use however much works in yours. Bake until golden. On our waffle maker, 4 (out of 5) seems to be the perfect setting for these waffles.
These are good with peanut butter or maple syrup or marmalade or strawberry jam or berries. Yesterday, we ate them with a sauce that I made from blueberries, cranberries, lemon zest and juice, and a little bit of sugar.
that sounds deliiiiicious!! I will definitely try it next time!!
Ellie loved them too Rachel so hopefully they’ll be a hit with Grace!
Laura, your blogs are making me hungry, waffles, bread, bagels!! Yum!!
Sorry Marti! 🙂
Laura- these look delicious! I have a son with a walnut allergy- I was thinking of maybe using pecans instead if I try them- do you think that would work OK? Thanks!- Janna
Hi Janna! I think pecans would be delicious in them! You could probably leave the nuts out entirely also but they give the waffles a really nice crunchiness. So I think pecans are definitely a good replacement. Is the walnut allergy year round? I only ask that because my brother is allergic to walnuts but only when certain trees are in bloom – it’s something about the interaction of the pollen and the nut. Anyway, we’re used to thinking about walnut issues too.
Thanks for the reply Laura! I actually don’t know if the allergy is seasonal or not, it’s quite mild (rash around the mouth and general itchiness) and Asher’s allergist thinks he will probably outgrow it in the future. For now we are a walnut free family- I never realized how frequently walnuts are used in recipes until I started needing to avoid them though! And I can’t wait to try out this recipe- looks so yummy!
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