I bought a bag of flax seeds in the bulk food section of the natural food store just for this recipe. And it was totally worth it. Flax seed are a great addition to your diet because they have an abundance of omega-3 fatty acids. Check out this site for more nutritional information on flax seeds. The waffles were light and fluffy and had a really nice light taste. I did not have the malted milk powder so I substituted vanilla protein powder. And since I don’t really eat whipped cream (well at least not right now) I eliminated that completely and used fresh-cut up strawberries and sugar-free maple syrup. If you have a smaller waffle iron than 8″ (mine makes two 4″ squares) pour 1/2 cup of batter onto it. Riley really liked them too after I cut them into sticks and served them with syrup to dip.
Recipe courtesy of Bon Appetit, January 2009
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup whole unprocessed flaxseeds
- 2 tablespoons malted milk powder
- 1 tablespoon baking powder
- 1/2 teaspoon coarse kosher salt
- 2 cups whole milk
- 1/3 cup melted butter
- 2 large eggs
- 1 cup chilled heavy whipping cream
- 2 tablespoons honey
- Nonstick vegetable oil spray (for waffles) or melted butter (for pancakes)
- Maple syrup (preferably Grade B)
- 2 1-pound packages frozen mixed berries, thawed, drained
Whisk first 6 ingredients in large bowl to blend. Whisk milk, 1/3 cup melted butter, and eggs in medium bowl to blend. Gradually whisk milk mixture into dry ingredients. Allow batter to rest at least 30 minutes and up to 2 hours.
Whisk cream and honey in large bowl until peaks form. Chill until ready to use.
For waffles, spray 8-inch square (or 8-inch-diameter round) waffle iron with nonstick spray and preheat. Pour 1 cup batter (or 1 scant cup batter for round) into center and spread almost to edges. Close waffle iron. Cook waffles until crisp. Repeat with remaining batter.
For pancakes, brush large griddle or skillet with melted butter and heat over medium heat. Working in batches, pour batter by 1/3 cupfuls onto griddle and cook until bubbles form atop pancakes and bottoms are golden, about 2 minutes. Turn pancakes over and cook until golden on bottom, 1 to 1 1/2 minutes.
Separate large waffles into squares. Arrange 2 or 3 waffle squares or 3 or 4 pancakes on each plate. Top with maple syrup, then berries and honey cream.