advice on whole wheat waffles
the recipe makes a ton of waffles for 2 people so I like freeze the leftovers and heat them up in the toaster for breakfast during the week. they put eggo/van’s to shame.
101 cookbooks by heidi swanson is a blog I’ve been following for a number of years. The writing/recipes/photos/shop are so well curated and lovely #blogcrush. i’ve never been let down by one of heidi’s recipes and I’ve made a lot. This whole wheat waffle recipe is no different.
fun fact: the heart shaped waffle maker in the photos is one we had growing up and one time I slammed my thumb in it. ouch poor little toe-thumbs.
"best revenge is your paper"
these two have a chill life
"are we living in a post kombucha society?"
poke? i don't even know yay.
i'd like one in vt please
no surprise here
very cool work
love the way they shot this swimwear
a soulful interview with david carson, the graphic design great
would love to visit this set
if you haven't check the embedded podcast out yet you are really missing out
sound career advice
views from the 6 dropped today :)
the way to go
makes about 25 waffles
1 cup whole wheat flour
2 cups all-purpose flour
1/2 cup rolled oats
4 oz g organic cornstarch or rice flour
2 tsps fine-grain sea salt
2 tsps baking powder
1 tsps baking soda
4 cups buttermilk
1/2 cup butter, melted and cooled
4 eggs, separated
preheat the oven to 225 degrees. combine the flours, oats, cornstarch, salt, baking powder, and baking soda in a large bowl. in a separate bowl, whisk together the buttermilk, melted butter, and egg yolks. in a third bowl, using an egg beater or an electric mixer, beat the egg whites into stiff peaks.
heat the waffle maker, and when it is ready, add the buttermilk mixture to the dry ingredients and stir until the mixture just starts to come together. dollop the egg whites across the top of the batter and fold until uniform, using a few strokes as possible.
use a scoop to ladle the batter into your waffle iron and cook until deeply golden and crisp. transfer to the warm oven while you make the remaining waffles—the dry heat of the oven helps them set a bit. any leftover batter will keep for a day or so, refrigerated.