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hale and hearty adjective
UK /ˌheɪl ən ˈhɑː.ti/ US /ˌheɪl ən ˈhɑːr.t̬i/ old-fashioned
It makes me entirely happy that this recipe for A Hale and Hearty Waffle, Perfected, is the number one searched Saturday recipe post on Not Entirely Average. The American breakfast is ALIVE and well!
I have tried my best, so here it is, A Hale and Hearty Waffle, Perfected. Why did I do it? Why on earth spend so much time on waffle batter? Because I have been nesting. Nesting because the weather has turned a chilly cheek in Charleston’s direction, and nesting because I am gripped with everything Holiday and my family’s unpretentious recipes and traditions that go hand in hand with this Season.
The story of two waffle irons...
A few years ago for Christmas, I became the proud owner of my first waffle iron. Well, two waffle irons to be more precise. Brilliant gifts from both my Grandmother and from my friend Patty. Gram asked what I wanted as my gift, and then balked when I suggested a waffle iron, chiefly I suspect because she was always of the opinion that I did not need or require one more kitchen-related tool. Patty knew for years I’d been wanting one, so like the good friend that she is, afforded me this handy thingamajig knowing it’d instantly become my Saturday morning preoccupation. Proudly, I can attest that both little irons have received quite the workout, one at home and the other left at my parents for when I stay and cook there on weekends.
I have tried my absolute best on creating the best waffle batter recipe, so here it is, A Hale and Hearty Waffle, Perfected.
It was hit or miss with finding good tasting and healthy versions of waffle recipes in the beginning, however, and after testing and modifying and EATING copious batches of waffles (my Dad was the lucky sampler here in this punishing task), my go-to batter was born. Paramount to the ingredient list is the addition of a robust quantity of rolled oats and wheat germ which provides both texture and stability to a pleasantly moist finished product. Most recipes I find when I search call for buttermilk, which delivers a great flavor profile, not to mention way less fat than whole milk. Here however, 2% milk makes for a thinner batter and I always have it on hand. Even the smallest container of buttermilk purchased for a special recipe causes me anxiety trying to come up with ways to use the remainder hanging around my fridge!
The secret to this recipe is to stir up your batter, then refrigerate for about 15 minutes to allow it to firm up and to thicken up. This will allow for more even and managed ‘pour’ when you unfold onto the iron’s surface. The absolute best part of this recipe? YOU CAN FREEZE THESE GUYS! Seriously, they reheat from freezer to toaster brilliantly and that makes creating multiple batches worth the effort.
Ingredients for A Hale and Hearty Waffle, Perfected
1 1/4 cups all-purpose flour
3/4 cup rolled oats
1/4 cup firmly packed light brown sugar
2 tablespoons wheat germ
4 teaspoons baking powder
1 teaspoon ground cinnamon
Pinch fine salt
2 large eggs
1 1/2 cups milk
1/4 cup unsalted butter, melted
1/4 cup peanut or walnut oil
Preheat a waffle iron to medium-high.
Whisk the flour with the oats, sugar, wheat germ, baking powder, cinnamon, and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then add the milk, butter, and oil.
Gently stir the wet ingredients into the dry ingredients with a wooden spoon, to make a batter. Take care not to overwork the batter, it's fine if there are a few lumps.
Pour 1/3 to 1/2 cup of batter per waffle (it depends on the size of your waffle iron) and cook until the outside of the waffle is crisp and inside is cooked through, 3 to 5 minutes. (The time varies depending on the size and spread of a waffle iron). Serve warm with maple syrup. Repeat with remaining batter.
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