Flaxseed Waffles
"Recipe source: Bon Appetit (January 2009)"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (254.2 g)
- Calories 395.2
- Total Fat - 23.2 g
- Saturated Fat - 10.1 g
- Cholesterol - 96 mg
- Sodium - 443.9 mg
- Total Carbohydrate - 42.2 g
- Dietary Fiber - 4 g
- Sugars - 18.9 g
- Protein - 7.7 g
- Calcium - 235 mg
- Iron - 1.3 mg
- Vitamin C - 11.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a bowl whisk together first six ingredients (flour - salt).
Step 2
In another bowl whisk together the wet ingredients (milk -eggs) to blend. Gradually whisk the wet ingredients into the dry ingredients. Allow batter to sit for 30 minutes or up to 2 hours.
Step 3
In a large bowl whisk together the cream and honey until peaks form. Chill until ready to use.
Step 4
For waffles, spray waffle iron with Pam and preheat according to manufacturer's direction.
Step 5
Pour 1 cup in center - if using a round waffle iron, it will be a bit under one cup of batter. Close waffle iron and cook waffles until crisp. Repeat with remaining batter, keeping waffles warm until finished.
Step 6
To serve: arrange waffles on a plate, top with maple syrup and then the berries and whipped cream.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the butter, make sure to use unsalted butter for the best flavor.
- For the frozen berries, make sure to thaw and drain them before adding them to the recipe.
- Substitute almond flour for all-purpose flour: This substitution will provide a nuttier flavor and a higher protein content to the waffles.
- Substitute coconut oil for butter: This substitution will provide a healthier fat content and a more tropical flavor to the waffles.
Coconut Flaxseed Waffles Substitute 1/4 cup flaxseed with 1/4 cup shredded coconut. Reduce the milk to 1 1/2 cups and add 1/2 cup coconut milk. Reduce the butter to 1/4 cup and add 1/4 cup melted coconut oil. Increase the honey to 3 tablespoons. Top waffles with coconut flakes instead of mixed berries.
Buttermilk Fried Chicken. This classic Southern dish pairs perfectly with the sweet and tart flavors of the flaxseed waffles. The crispy fried chicken adds a savory element that makes it a great accompaniment to the waffles.
Creamy Macaroni and Cheese. This creamy and cheesy side dish is the perfect complement to the crunchy fried chicken and flaxseed waffles. The richness of the macaroni and cheese pairs nicely with the flavors of the fried chicken, while the creaminess of the cheese provides a great contrast to the crispiness of the waffles.
FAQ
Q: How much batter should I use for each waffle?
A: Use about 1 cup of batter for each waffle. If using a round waffle iron, it will be a bit under one cup of batter.
Q: What temperature should I set my waffle iron?
A: Most waffle irons should be set to a medium-high heat. Check the instructions for your specific waffle iron for the recommended temperature.
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Fun facts:
The malted milk powder used in this recipe was invented in 1897 by William Horlick, an Englishman who later moved to Racine, Wisconsin and founded the Horlicks food company.
Flaxseed has been used for thousands of years, with evidence of its use dating back to ancient Egypt and China, and is believed to have been a part of the diet of ancient Greek and Roman civilizations.