My Sprouts wanted Belgian Waffles today - you know, the big, fluffy kind with the oversized 'waffle' pattern?
I discovered I don't have good luck with heavier, whole-wheat pancake batters when making these waffles, so I had to modify my "standard" vegan pancake recipe somewhat.
It now turns out light, crisp and wonderful but I'll admit it took some experimentation to get to that point...
Well, lazy cook that I am, I had planned to simply serve these with maple syrup, but as I put the piping hot waffles on the table in my best Betty Crocker imitation, a little Sprout voice said "But I wanted a FRUIT SAUCE topping..."
SuperMom to the rescue, of course.
(Who am I to deprive my Sprouts of FRUIT?)
Cut up two super-ripe nectarines.
Throw in food processor for a few seconds...
Presto! - "chunky nectarine sauce", I feel like a chef!
Now, admittedly, it may look like barf in the photo (sorry for that mental image, really) but seriously, it was a HUGE hit!! And what could be better for you than plain fruit, really?
The potatoes are some baby Yukon Golds that we scored at the Farmers Market, fried crispy with some sea salt. Truly decadent.
Here's the waffle recipe.
It works in both a regular waffle iron or the Belgian kind...
1 cup whole wheat pastry flour
1 cup white flour
1/4 tsp salt
4 tsp baking powder
2 cups soy or almond milk I like vanilla almond milk here but use whatever - rice milk is too thin)
1/4 cup plus 1 Tbsp oil
2 Tbsp ground flax seed whizzed with 6 Tbsp soymilk
1 tsp vanilla extract
In a large bowl, combine flour, baking powder and salt.
In a blender or food processor, combine remaining ingredients and process until well-combined and "airy".
Add soymilk mixture to the dry ingredients and mix until moistened - don't overmix or the waffles will turn out tough and heavy, a few lumps are fine.
Mixing the wet ingredients in a blender introduces lots of air bubbles, to make the waffles light and fluffy.
Cook according to your waffle maker.
The batter is enough to make 4 - 5 large Belgian waffles.