We enjoy these waffles for breakfast or dessert. My husband is not as conscious of his sugar intake as I am so he slathers his in caramel sauce and ice cream (he doesn’t know that the ice cream I make has no sugar and that the caramel sauce is made with maple syrup and honey but what he doesn’t know wont hurt him 🙂 ). I personally prefer mine with berries and pure maple syrup.
Wholemeal Waffles
- 1 3/4 cups milk ( I use lactose free but any milk is fine )
- 2 large eggs
- 1/4 cup Rice Bran Oil or organic Canola Oil
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon (optional)
- 1/4 teaspoon baking soda (bi carb)
- 2 teaspoons baking powder
- 1 1/2 cups wholemeal flour.
In a large bowl whisk together wet ingredients until smooth. Add dry ingredients to mixture and whisk again until smooth. Cook according to the instructions for your waffle maker. As these are made with wholemeal flour and the mixture is dark be careful not to select a high setting or they will burn.
I usually cook a double batch and freeze any leftovers. I wrap the individual portions in grease proof paper and freeze in a large tupperware container. To re heat place under grill until crispy.
Caramel Sauce
- 1/4 cup maple syrup
- 1/4 cup honey
- 2 tablespoons butter
- 1/4 cup water
- 1 egg yolk (beaten)
- 1/2 teaspoon vanilla
Place all ingredients into a small saucepan. Bring to boil for 1 – 2 minutes making sure to constantly whisk. This sauce is best left in the fridge overnight before serving to thicken.
Enjoy 🙂