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Whole Wheat Waffles

⏱ 70 min in total🔪 20 min prep🍳 20 min cooking🧊 30 min resting🍽 4 portiesEasy
Whole Wheat Waffles

Homemade waffles with half wholemeal flour: golden and crisp outside, tender inside, and a little more nourishing than the classic version.

The batter rests for 30 minutes before it goes into the waffle iron, and here the step is not optional: wholemeal flour needs that time to take up water. Without the rest the bran stays hard and the waffle comes out gritty instead of tender. With white flour alone you could skip it; with wholemeal you cannot.

They take anything: honey, fruit, dulce de leche, or a fried egg on top for the savoury version.

Instead of self-raising flour you can use 65 g of plain flour plus 1 level tsp of baking powder.

🔎 What is self-raising flour? — where it comes from, what goes in it and how it differs.

Ingredients

Measurements
🍽 4 servings
  • 65 g self-raising flour (about 1/2 cup)
  • 65 g wholemeal flour (about 1/2 cup)
  • 60 g melted butter (about 1/4 cup)
  • 1 egg
  • 1/2 tsp salt
  • 180 ml milk (about 3/4 cup)
  • Sweetener to taste (or 1 tbsp sugar)

Method

  1. 1

    Mix the two flours, the salt and the sweetener in a bowl.

  2. 2

    Add the egg, the melted butter and the milk; combine until even.

  3. 3

    Let the mixture rest for 30 minutes, so the wholemeal flour hydrates.

  4. 4

    Cook in a preheated waffle iron until golden and crisp.

Frequently asked questions

The recipe as written makes 4 waffles, but I usually only eat 2. Can I use just the yolk, as a sort of half egg, to halve everything?

Yes, you can 🥚 Halving the recipe is a good idea if you do not want leftovers. If you use only the yolk, the waffle comes out a little more tender, softer and a beautiful golden colour, though it may lose a touch of the crispness the white contributes.

If you want the exact half, here is the pastry chef's trick:

🥄 The beaten egg trick: crack the whole egg into a cup, beat it well with a fork to bring the white and the yolk together, and use only half of that mixture (roughly 2 tablespoons). Keep the rest in the fridge for scrambled eggs.

💡 The other good option: make the whole recipe with the whole egg, cook all 4 waffles, and freeze the 2 left over. When you want them, they go straight from the freezer into the toaster for a couple of minutes. They come out as good as freshly made.