Whole Wheat Chocolate Chip Waffles

Apr 11th

It’s fun to do some baking in the grains unit, always using a whole grain flour. This recipe calls for whole wheat flour but only half. Reason is that whole wheat flour has less gluten, and gluten is the protein that gives structure to baked goods. Even big name processed stuff we buy is usually only half whole wheat. For instance:

See it says made with 51% whole wheat? The ingredients are listed from the largest constituent to the smallest. So whole wheat flour can be listed first here because there is 1% more whole wheat flour than white. Interesting.

If we used ALL whole wheat the results could be compromised. Some recipes call for it and you will notice the finished product tends to be a bit heavier, denser, and coarser. Anyways…

These waffles, due to the beaten egg whites, are light and crisp. The flavor is great, as well, and again this morning, no extras for the teacher 🙁 That means it passed the test!

Whole Wheat Chocolate Chip Waffles

½ c. flour

½ c. whole wheat flour

1 tbsp. sugar

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 c. buttermilk

3 tbsp. butter, melted and slightly cooled

1 egg yolk plus 2 egg whites, separated

¼ c. mini chocolate chips (use mini because they will stay suspended in the batter instead of sinking to the bottom. If you only have reg. size, chop them up a bit)

 

1.      Sift together the dry ingredients.

 2.      Separate the eggs and blend the yolk well with the buttermilk and melted butter.

 3.      Lightly blend the dry ingredients with the liquid ingredients until there are no lumps.

 4.      Beat the egg whites (with whisk attachment of electric mixer) until they hold a peak.

 

PS. Two things will keep your egg whites from beating up properly. 1. Egg yolk 2. Fat. SO! If you have a bad egg separating experience, THROW IT OUT and start over. Don’t try to salvage the situation by valiantly pushing onwards. It won’t work.

Not quite…

There it is. Go too long and the egg whites will start to look dry and break apart. TOO far.

 5.  Fold egg whites along with the chocolate chips into the batter.

Remember… Don’t over-mix! You should still see wisps of white.

6. Measure out batter by 1/3 c. and bake in a greased waffle iron until golden brown.

Didn’t you know? High school kids like syrup.

 

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