Waffles for Dinner

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The other night I didn’t feel like cooking. Or maybe I just felt like having something sweet for dinner. Either way, since my husband wasn’t going to be home, I decided it was the perfect night to have breakfast for dinner.I love waffles and a while ago I spent some time trying to find a great recipe for waffle batter that was healthier, tasted great, but was also light, fluffy and crisp on the outside. My kids of course were my guinea pigs and I knew I found a winner when the kids loved them too.

Whole Wheat Waffles and Pancake Syrup


  • 2 egg yolks
  • 1 1/2 cups milk
  • 2 cups whole wheat pastry flour
  • 1 T. baking powder
  • 1/2 t. salt
  • 1/3 cup canola oil
  • 2 egg whites, stiffly beaten
  • 1 t. vanilla.

Pancake Syrup:

  • 3 cups sugar
  • 1 cup brown sugar
  • 2 cups water
  • 2 t. vanilla
  • 2 t. maple flavoring


Preheat waffle maker. Put all ingredients except egg whites in a large mixer bowl. Beat on low until moistened. Increase to medium, mix just until smooth. Gently fold in egg whites. Bake waffles as recommend on your waffle maker until golden. Makes about 18 waffles.I also use this recipe for pancakes, just adding 1/4 cup more milk. Add less milk if you like your pancake batter thick.

Pancake Syrup:

Bring sugar and water to a boil in a saucepan. Remove from heat and add vanilla and maple.It will thicken up slightly as it cools. Store in glass bottles.

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