It was so much fun! I've never made waffles before, unless you count in the cafeteria at UT in college (where the waffle irons imprint a UT logo on your waffles). I thought it might get sort of boring, like the time I made pancakes, but it was really fun. It took some experimentation to get the batter amount right, as you can see below.
But, overall, they turned out amazingly. I didn't bother trying to keep them warm in the oven while I went, because I was just planning to eat the last one and freeze the rest. I loved how the nuts made the waffles sort of crunchy. You can use several different types of nuts, but I love almonds and already had some on hand. I honestly couldn't tell that there was whole wheat flour in them, but it did make me feel sort of superior for eating it, and isn't that the point? I felt like this was a success all around.
Nutty Whole Wheat Waffles
makes eight 6 1/2 inch round waffles
Ingredients:
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 cups reduced fat milk
6 tablespoons vegetable oil
2 large eggs
1/2 cup finely chopped pecans, walnuts, almonds, or hazelnuts
Place ingredients in a large mixing bowl and combine until well blended and smooth. Let batter sit 5 minutes before using. Preheat your waffle maker.
Pour 1/2 cup batter (in my case less, unless you love cleaning waffle batter off the counter) onto the center of the lower grid; spread evenly using a heat proof spatula. Close cover. (My waffle iron has an indicator light to let me know when they're through. If yours doesn't, just play with it, but don't leave it more than a few minutes at first I'd say.)
Open cover and carefully remove baked waffle. I used a spatula for this, but it did split a couple of the waffles through the middle, so emphasis on "carefully" I think. Repeat with remaining batter.
Serve immediately or keep waffles warm in a 200 degree oven until ready to serve.
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