I rarely wake up on a Saturday morning with nothing planned for the day, so when I do, I like to cook a nice breakfast. This past week I had a craving for waffles so I decided that it would be a waffle saturday. Now keep in mind, when I was thinking waffles, I was thinking....waffle mix...pre-made....just add eggs, water, and oil. As I discussed my weekend menu with a co-worker, she mentioned that she was cooking waffles also....but...from scratch. Her response to the confused...so you think you're a chef look on my face was, "Well how do YOU cook waffles". Um.....duh....from a box! Remembering this recipe that I browsed over in this month's issue of Essence....I decided to give this "from scratch" thing a try. Besides.....I've always wanted to cook the things I've seen in the back of Essence :)



Whole Wheat "Sugar and Spice" Waffles!

If you are a virgin "from scratch" chef like me.....this is a great first time experiment! It was easy, didn't take a lot of ingredients, and quick.


Turned out great! They were soooo yummy!!! Recipes are rarely accommodating when cooking for one. I refrigerated the remaining of the mix....and cooked more waffles throughout the week. They were equally delicious!

The Recipe:

3 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves (I skipped this)
1 tablespoon dark brown sugar
1 whole egg, 2 egg whites, well beaten
1 1/2 cups low-fat milk
1 1/2 cups water
1/2 cup melted butter

In a large bowl, sift together flour, baking powder, salt, cinnamon, ginger, nutmeg, and ground cloves. Stir in the brown sugar and set the bowl of dry ingredients aside. Mix the beaten eggs, water, and melted butter together and add by thirds to the flour mixture. Beat the combined ingredients until batter is smooth. Pour onto hot waffle iron and cook until golden brown and tender.

Enjoy!

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