The Perfect Whole Wheat Waffle

I hesitate to use superlatives such as "greatest," "perfect," "ideal," "grandest," etc, because it seems as though the journey towards perfection is one devoid of a final destination. After all, whether one is practicing inserting IVs or baking waffles, one's technique can surely always improve, leaving one with the delightful anticipation of a new challenge each morning. Additionally, when I start to apply a superlative my brain immediately scolds me with reminders that such terms are truly subjective, and while a particular waffle in question might seem perfect to me, someone else's ideal waffle might haven an entirely different construct, and really, what right do I have to impose my beliefs about waffles upon someone else... and yes, I've spent entirely too long in literary theory classes.

Such semantics aside, I truly believe, at least by my definition, that I have officially had the closest brush with a perfect waffle I may ever experience in this lifetime. Thanks to my college roomie Lisa, who so kindly knew that a subscription to Cooks Illustrated would be the perfect Christmas gift for Zach and I, we were browsing the latest issue when Zach spotted the article about improving waffles, and oh so innocently requested waffles a la Cooks Illustrated for brunch...

For self-proclaimed science-buffs such as ourselves (ok, go ahead, you can say it, science nerds, as long as you clarify science nerds who also enjoy fashion and fishing alike), Cooks Illustrated is a piece of culinary heaven - where else would one be presented with the fun knowledge that the recipe you are about to prepare browns properly because of an alkali environment? So

cool.

Despite my complete faith in Cooks Illustrated's recipes, I did modify their waffle recipe quite a bit... I used whole wheat flour, of course, added Greek yogurt, etc... By the time I finished folding the batter, I was actually concerned that I had experimented with the recipe so much as to endanger the outcome of the waffles. My fears were unfounded, however, as fears so often are, because each waffle emerged from the iron just slightly crispy and unbelievably flaky on the outside, and ethereally light and fluffy on the inside... I've baked many a whole wheat or buckwheat waffle before, and never until now have I achieved such a delightful ratio between a crispy exterior, which even maintained it's flakiness after the mandatory application of maple syrup, and an interior still oh so soft... and dare I say... almost perfect...

The Perfect Whole Wheat Waffle

1 cup whole wheat flour

1 cup all-purpose flour

1 T raw turbinado sugar

3/4 tsp salt

1/2 tsp baking soda

1/2 cup fat free Greek yogurt

2 eggs

1/2 tsp vanilla

1/4 cup canola oil

1 1/4 cups unflavored seltzer water

~ Preheat the oven to 250 degrees F.

~ Whisk together the whole wheat flour, all-purpose flour, sugar, salt, and baking soda.

~ Whisk together the Greek yogurt, eggs, vanilla, and canola oil.

~ Gently stir the seltzer into the yogurt mixture.

~ Make a well in the center of the dry ingredients and pour in the wet ingredients, gently stirring until just combined - the batter should still be lumpy.

~ Heat your waffle iron, and cook the waffles according to the waffle iron instructions, using approx 1/3 cup batter per waffle. After each waffle is done, transfer them to a baking sheet and place in the warm oven for 10 minutes. Serve warm, with butter (or Smart Balance Light) and maple syrup!

On the blog this time last year... Gluten Free Almond-Citrus Cake with Lemon Buttercream!