I have never made waffle batter entirely in the food processor before—so I was excited to try this recipe. The waffle batter came together quickly, and the finished waffles were delicious! I loved the rich, full flavor the whole wheat flour and cinnamon provided.
1 cup all-purpose flour
1 cup whole wheat flour (I used whole wheat pastry flour)
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
2 cups buttermilk (or 1 ½ cups plain yogurt plus ½ cup water)
2 large eggs
¼ cup vegetable oil
Put the flours, sugar, baking powder, baking soda, cinnamon, and salt into a food processor. Process briefly to mix. Add the buttermilk (or yogurt and water), egg, and oil. Turn the machine on/off 3 or 4 times to make a smooth batter.
(Alternatively, you can make the batter by hand. Stir together dry ingredients in large bowl. Combine buttermilk, eggs, and oil in small mixing bowl. Beat with a fork or wire whisk to blend. Add to the flour mixture and stir to form a smooth batter.)
Cook as pancakes on griddle or skillet over moderately high heat (1/4 cup batter per pancake). Or heat waffle iron and cook as waffles.
Keep warm in a 200°F. oven—pancakes on a plate and loosely covered to keep moist, waffles directly on the oven rack, uncovered, to stay crisp.
Recipe from: Pancakes and Waffles by Elizabeth Alston
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