I was recently contacted by Got Milk? to see if I was interested in partnering with them for a blog post.
Considering that milk was such a huge staple of my childhood (like a totally normal person, I collected Got Milk? mustache magazine ads in a binder) and because every member of my family drinks milk every day, this was a no-brainer for me. I was raised on glasses of milk. From age 1 to 18, my brother and I had milk with our dinner every single time my family sat down at the table (so six of seven nights a week). When I go to Sacramento to visit my parents, they pour my glass of milk without asking. (And I drink it without compliant.)
"Drink you milk" was part of the chorus I heard growing up. (Along with "do your best," "take the laundry upstairs" and the Full House theme song.) If I do my job right, it will be part of Ellerie's as well. (Along with "finish your Harry Potter," "bring in the backyard tomato harvest" and "do you want to go craft supply shopping?")
Anyway, I'm excited to share one of our favorite whole wheat waffle recipes with you today. We eat cereal and milk for breakfast most mornings, but on weekends, we get a little more exciting (you can see our pancake recipe here) and sometimes that includes waffles (made with milk, of course).
This recipe makes three dense (and delicious) waffles, feel free to increase it to fit your needs.
- 1 egg
- 3/4 C wheat flour
- 1/4 C white flour
- 2 Tbsp wheat germ
- 1/8 tsp salt
- 3/4 tsp baking powder
- 3/4 C milk (we used whole milk)
- 1 Tbsp honey
- 2 Tbsp butter (melted)
Separate the egg. Set aside the yolk (to be used later) and beat the whites with a hand mixer until stiff.
Combine the dry ingredients in a large bowl.
Combine the wet ingredients. I like to beat the egg yolk then mix with the melted butter and honey before adding the milk.
Mix the wet into the dry and stir just until you can't see dry ingredients anymore (do not over mix).
Add in your strawberries (or other fruit choice).
Fold in your egg whites. This is what will keep the waffle more on the light and fluffy side (again, take care not to over mix).
Pour the mixture into your waffle iron (we have this one). This is a thick batter and you can sort of scoop it into place. Follow the cooking directions according to your waffle iron.
Serve right away...ideally with whipped cream and more fruit! Since I had the hand-mixer out for the egg whites anyway, I decided to make up some whipped cream. I combined 1/2 C cream, a dash of vanilla and 1tsp sugar and whipped until it was the right consistency.
So good. And as far as sweet breakfasts go, these are pretty healthy and properly filling (we're not all starving again at 10am). All three of us are fans (though Ellerie perfers that hers is broken into bite-sized pieces).
This post is sponsored by Got Milk? As always, opinions, post concept and text are all my own.
