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Honey and Whole Wheat Waffles
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 273
% Daily Value**
Total Fat 10g
Saturated Fat 6g
Unsaturated Fat 1g
Cholesterol 121mg
Sodium 247mg
Total Carbohydrate 37g
Dietary Fiber 1g
Sugars 13g
Protein 8g
Vitamin A  7%Vitamin C  0%
Calcium  17%Iron  11%
Potassium  10%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Honey and Whole Wheat Waffles

Recipe Tags: Waffle Recipes

Date Added: November 19, 2019


1/2 Teaspoon Salt pepper; to taste
2 Teaspoons Baking Powder very important
1 Cup All-Purpose Flour sifted
2 Teaspoons Sugar (2T)
1/4 Cup Butter or margarine Softened
1/4 Cup Honey Or Maple Syrup
1 Cup Whole Wheat Flour or white flour if desired
2 Cups Milk warm
3 Eggs separated, at room temperature
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1. Preheat the waffle iron.

2. Melt the butter in a (1 Qt). saucepan over low heat.

3. Set aside to cool. Combine both flours, the baking powder, salt and and sugar in a medium size bowl.

4. Combine the milk and honey. Beat the combination into the melted butter.

5. Beat the egg yolks into the butter mixture. Stir the butter mixture into the flour mixture just until the dry ingredients are moistened.

6. Use an electric mixer to beat the egg whites until stiff peaks form.

7. Fold the egg whites into the batter just until blended.

8. Ladle sufficient batter onto the waffle iron to cover 2/3 of the grid.

9. Use a spatula to spread the batter to the edges.

10. Close the lid. Cook until the steaming stops (about 5 minutes).

11. Use a fork to remove the waffle from the grid.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Natural Sweeteners, Fructose Malabsorption allergies.
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