So, before you think that all of our baking endeavors are successful I wanted to showcase a wonderful kitchen disaster! We set out to make waffles and top them with a berry compote (recipe here) and homemade cinnamon whipped cream (heavy cream whipped until stiff with cinnamon added, to taste). As you can see by the picture waffles = disaster. The batter was light and apparently really sticky. We also did not thoroughly spray the waffle iron with non-stick spray prior to adding the batter. We ended up with a gooey mess all over the waffle iron. The upside: the batter tasted good. In our effort to salvage breakfast we quickly regrouped, pulled out a frying pan and started making pancakes! Fortunately there isn’t too much difference between pancake and waffle batter. And I think it’s easier to turn waffles into pancakes especially when you “waffle” batter is already a little runny. Our waffle fail turned into a pancake win! Add some delicious berries and cinnamon whipped cream and you have a breakfast win that everyone enjoyed.
Whole Wheat Waffles turned Pancake Recipe
The Ingredients:
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 4 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 2 tsp sugar
- 2 large eggs (separated)
- 2 cups + 2 tbsp milk (may not need all the milk)
- 2 tsp vanilla
The Method:
- Mix all dry ingredients in a bowl.
- Whisk egg yolks, milk and vanilla.
- Beat egg whites until stiff and then add sugar and beat until stiff peaks form.
- Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don’t over-mix.
- Fold in egg whites.
- Drop about 1/4 cup of batter onto hot griddle or pan. When they begin to bubble flip them and cook until golden.
burlap to baking 