Cinnamon-flavored whole wheat batter produces waffles with a crunchy texture and a nutty taste. They are irresistible topped with honey-sweetened berries. Serve these for a weekend breakfast — no one will guess that they’re healthy!
Whole-Wheat Waffles with Honeyed Strawberries
1 cup (5 oz./155 g.) whole-wheat flour
1/2 cup (2 1/2 oz./75 g.) unbleached all-purpose flour
2 Tbs. wheat bran
1 Tbs. baking powder
1 tsp. ground cinnamon
1/2 tsp. fine sea salt
1 1/2 cups (12 fl. oz./375 ml.) nonfat milk
2 large eggs
2 Tbs. grapeseed or canola oil, plus more for brushing
2 Tbs. wildflower or orange blossom honey
Honeyed strawberries (see note below)
In a large bowl, whisk together the flours, bran, baking powder, cinnamon and salt. In a large glass measuring pitcher, whisk together the milk, eggs and the 2 tablespoons oil until blended. Add the honey to the milk mixture and whisk until blended. Make a well in the center of the dry ingredients and add the milk mixture. Stir just until blended; do not overmix. The batter will be thick.
Preheat the oven to 200°F (95°C). Preheat a waffle iron for 5 minutes, then brush with oil. Ladle about 1/2 cup (4 fl. oz./125 ml.) of the batter into the center of the waffle iron, and spread with a small spatula to fill all the holes. Close the waffle iron and cook until the steam stops escaping from the sides and the top opens easily, 4-5 minutes, or according to the manufacturer’s directions.
Transfer the waffle to a warmed platter and keep warm in the oven. Repeat with the remaining batter. Serve the waffles with the honeyed strawberries. Serves 4.
Honeyed Strawberries: In a small saucepan over low heat, warm 1/4 cup (2 fl. oz./60 ml.) orange blossom or wildflower honey, stirring, until thinned but not hot, about 1 minute. Remove from the heat. Add 2 tablespoons fresh lemon juice and 1 cup (4 oz./125 g.) hulled and sliced strawberries and stir until blended. Cover and let stand at room temperature until ready to serve.