My friend Darcy Lee writes two blogs: In This Season and Darcy's Kitchen Kapers . If you haven't already discovered her, you should stop by for a visit. She's just so gracious and I guarantee she'll have some good food for you to eat. Just be sure to come by after work, as she's recently reentered the workplace and become an empty nester to boot!
Anyway, I shared Darcy Lee's original Whole Wheat Pancake and Waffle Recipe with you a while back (here). It is really, really good and if you want a whole-wheat recipe, I still say you should try it. Having said that, while Superman was home, I was looking to make waffles that were just a bit lighter, so I played with Darcy Lee's recipe and came up with the recipe below. They turned out so well, that I stopped Superman from taking a bite and took a picture in the middle of breakfast!:
Semi-Whole Wheat Waffles
adapted from Darcy Lee's Kitchen Kapers
Makes 4 four-square waffles
1 cup whole wheat flour and 1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon cinnamon
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon soda
1 tablespoon vanilla extract
2 cups buttermilk
1/4 cup melted butter - cooled
Plug in waffle iron to pre-heat. Pre-heat oven to 225F
Mix together all dry ingredients: flours, sugar, cinnamon, baking powder, salt, and soda. Set aside.
Combine cooled melted butter, buttermilk, and eggs. Add all dry ingredients and mix just until all dry ingredients are incorporated.
Brush butter on waffle iron and pour batter onto heated, buttered waffle iron. Cook according to the directions of your machine.
Place cooked waffle on oven safe plate, cover with a towel and place in oven. Cook the remaining batter, adding finished waffles to the plate under the towel to keep warm and moist. Serve with butter and syrup!
(Thanks again, Darcy Lee, this recipe is amazing!)