Wholemeal waffles with nutmeg

Name: Wholemeal waffles with nutmeg
Total time: 35 min
Yield: 4 servings (about 6 waffles)
Cuisine: American
Ingredients: 160 g wholemeal flour; 80 g wheat germ or plain flour; 2 tbsp sugar; 1 tbsp baking powder; 1 tsp freshly grated nutmeg; 1/2 tsp salt; 450 ml milk; 100 ml vegetable oil or melted butter; 2 eggs; butter and maple syrup to serve

Time: 35 min4 servings (about 6 waffles)approx. 480 kcal / serving (estimated)approx. 14 g protein / serving

Wholemeal waffles are a heartier, healthier take on the American diner breakfast: nutty tasting, with nutmeg adding a warm, festive note. Crisp outside, soft inside.

Wholemeal waffles with nutmeg (illustration)

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Method

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Preheat the waffle iron and grease it if needed.
In a large bowl mix the flour, wheat germ, sugar, baking powder, nutmeg and salt.
In a separate bowl whisk the milk, oil and eggs.
Pour the wet mixture onto the dry ingredients and mix only until just smooth; rest the batter for 5 minutes.
Pour a portion of batter into the waffle iron and cook for 4-5 minutes until golden and crisp.
Serve with melted butter, syrup or fruit.

Source: Wikibooks Cookbook – Whole Wheat Waffles (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

Wholemeal flour absorbs more liquid, so let the batter stand.
Use freshly grated nutmeg; the ground kind quickly loses its aroma.
Keep the finished waffles on a rack, not a plate, so they stay crisp.
They freeze well and crisp up again in a toaster.

Frequently asked questions

Why do the waffles stick to the iron?

Too little fat or the iron isn't hot enough; oil it and wait until it is fully heated.

What is wheat germ?

The germ of the wheat kernel, rich in vitamins and fibre; available in health food shops.

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