“Waffles are just awesome bread.” – John Green
When you can make homemade whole-wheat batter with the added kick of wheat germ, you might convince yourself to whip up this delicious breakfast treat a little more often! Cutting up waffles in manageable pieces makes them a perfect finger food for babies. The batter can be prepared ahead of time and kept in the fridge for up to two days.
½ cup all purpose flour
½ cup whole-wheat flour
2 tbsp wheat germ
2 tsp sugar
2 tsp baking powder
1 tsp cinnamon
¼ tsp salt
1 cup milk
2 tbsp butter, melted and slightly cooled
2 tsp vanilla extract
1/3 cup water
In a large mixing bowl, combine the flours, wheat germ, sugar, baking powder, cinnamon and salt. In a small mixing bowl, beat together the milk, butter, egg and vanilla extract. Pour the wet mixture into the dry ingredients and stir just to combine (lumps are ok, never overmix waffle batter). Let the batter rest on the counter for 10 minutes.
Turn on the waffle maker and preheat your oven to 200 degrees F. Add 1/3 cup of water to the batter and stir slightly. Use a non-stick spray to coat your waffle maker and pour the batter into it (refer to your model instructions for the amount of batter to use). Keep the waffles warm in the oven while you make the rest.