Honey Waffles

Honey Waffles-So light and fluffy you won't believe it! {Brittany's Pantry}My husband is home all week and that means big breakfasts!   I grew up having huge Saturday morning breakfasts with the works.  Towers of toast, a huge plate of bacon or sausage patties (my parents used to make their own), stacks of pancakes, and a platter of eggs, always over-easy.  My Dad has this cast iron pan the size of a saucer.  It was smooth as a baby’s bottom and could have been used without butter, it was so seasoned and non-stick.  It held two eggs perfectly and you could slide them onto a plate with perfectly pink tops, just ready for toast to dunk.

But this week, I was on a waffle phase.  I make waffles every once in awhile, but I haven’t been very impressed with any of the recipes I have come across.  Great flavor, but the texture wasn’t what I was looking for.  Waffles should be crispy on the outside and light and fluffy inside.  They should be fantastic with just a drizzle of maple syrup, but still be able taste great if you pile on bananas and walnuts or a mountain of strawberries and whipped cream.  And I guess I just haven’t been in the mood to create my own waffle recipe.  UNTIL NOW!!  Man I have been craving waffles and a week later, I have some results to be proud of.  Instead of sugar, I love to add honey as the sweetener to my recipes-the two quarts I got from my parents in September is almost gone- and it makes these waffles absolutely fantastic.  This is my new basic waffle recipe.  Seriously.  I couldn’t stop snacking on them as I tried to take these pictures.  I mean, come on!  Look how fluffy they are!  I don’t mean to toot my own horn here people, but these are hands down the best waffles I have had or made, ever!  Toot, Toot!Honey Waffles-So light and fluffy you won't believe it! {Brittany's Pantry} Honey Waffles
Feel free to use all white flour in this recipe.  I like to sneak a little extra vitamins and minerals in where I can, but that is totally up to you.  On that same note, you can use all regular milk in place of the buttermilk as well.  I use 1% and it turns out great.  I loathe skim milk, but the results should be the same.

2 eggs, separated
1 c buttermilk
1 c milk
1/3 c canola oil
1 tsp vanilla
2 T honey
1 1/2 c flour
1/2 c white whole wheat flour or whole wheat flour
1 T baking powder
1/2 tsp salt

In a medium bowl, beat the egg whites until stiff.  In a separate bowl, whisk together the egg yolks, buttermilk, milk, oil, vanilla and honey.  Add the dry ingredients and whisk gently, just until combined.  A few lumps are just fine.  By hand, gently fold in the beaten egg whites.  Pour into a hot waffle iron, about 3/4 c in the center, or 1/4 c in each of the squares to make little ones.  Don’t over fill your waffle iron!

Note: This recipe is great on its own, or with small variations.  Feel free to give these a try!  Add 1 tsp of cinnamon, 3/4 c crumbled bacon, 1/2 c raisins, 1/2 c dried blueberries (fresh are sorta messy), 1/2 c chopped walnuts or pecans,  1/4 c creamy peanut butter (top with jam for PB and J waffles!),the zest of a lemon or orange, 1 mashed banana, 1/2 apple, grated…endless possibilities!