Primary lesson? Making waffles from scratch is ridiculously easy… probably just as easy as pancakes
Will we do this again? Well, yeah. It’s quick, it’s easy, it’s tasty!
Main disadvantage? We had them for “dinner” (healthy and balanced meal… right…?) Since waffles are traditionally very light, we suspect that we’ll be hungry in the morning. So… we have made an extra batch for tomorrow’s breakfast! 😀
What did you do differently? For once, we have followed the recipe!!! Well… actually for the first batch we have followed the recipe ;D . But for the second batch, we have almost 1 cup of whole wheat flour but not quite, so we have added 3 Tbs of Almond flour to top the 1 cup of flour. When you compare the two batches, you can tell the difference: the 100% whole wheat flour is denser and more filling; the 90% whole wheat/ 3-Tbs almond flour batch is marginally lighter/fluffier and crispier (the time on the iron was probably a bigger factor in the crispness rather than the ingredients, and fluffiness might have been a factor in how vigorously they were mixed).
This recipe is part of another project of ours, the 195 Challenge: cook one recipe inspired by various regions in the world. This is recipe #15/195.