Pretty Pink Waffle Makeover + Fun News!
Here’s a makeover I did of my favorite waffle recipe. Sophie wanted “pink waffles” for her birthday breakfast, so I turned them pink with a little beet puree I had in the fridge (you rarely have a shortage of beets with a CSA box, unfortunately.)
I’ve tried to avoid using vegetable oil as much as I can, so I substituted butter, but in a lesser amount (so they wouldn’t be too heavy). I also substituted over half of the all-purpose flour for whole wheat pastry flour, which is something I recently discovered and LOVE.
Whole wheat pastry flour is a super-fine grind of low-protein soft wheat. It’s low protein content means it forms less gluten, which means it’s perfect for things you want to keep light an airy, like pancakes. When I substitute half (sometimes all, depending on the recipe) of this flour for regular white flour, I don’t even tell a difference in texture or taste! It’s great.
My Favorite Waffles, Remixed
1 cup whole wheat pastry flour (or all-purpose white)
3/4 cup all-purpose white flour
3 tsp. baking powder
½ tsp salt
2 eggs, divided
1 ¾ c. milk
4 T melted butter
2 T pureed beet (optional)
Fresh berries, honey or warm syrup for serving
Sift together flours, baking powder, and salt. Separate egg yolks from the whites. Combine yolks, milk, beet puree (if using) and melted butter. Beat whites in a separate bowl until soft peaks form. Whisk milk mixture into dry ingredients, just until there are no dry spots left. Fold in whites, leaving a few fluffs.
Bake on hot waffle iron.
1. For buttermilk waffles, substitute 2 c. buttermilk for regular milk. Add ½ tsp baking soda and reduce baking powder to 2 tsp.
from Perry's Plate