Comments on: Special Breakfast: Whole Wheat Waffles with Blueberry Syrup

By: Kari

Kari — Tue, 22 May 2012 16:23:05 +0000

Delicious! I loved the simplicity of just putting everything together all at once. Other waffle recipes I’ve used call for the dry ingredients to be sifted and then the wet ingredients and then mix them together slowly (and one even says to separate the eggs and beat the eggs whites to fold in at the end.) They are all good but this recipe was GREAT and took a lot less time. My new go to waffle recipe. (Why didn’t I start looking for waffle recipes here?!)

By: Kari

Kari — Tue, 22 May 2012 16:17:44 +0000

I doubled the recipe and used a Belgian waffle maker.
Got 9 big waffles. Would probably have had one more but
for a little spill….

By: CeCe

CeCe — Thu, 12 Apr 2012 01:08:42 +0000

Re: my question April 5….I figured it out the second time made the whipped cream. I had an ephiphany to use my blender stick. That worked in no time flat to stiffen the cream.

By: LindseyforLaura@HHM

LindseyforLaura@HHM — Tue, 10 Apr 2012 16:06:16 +0000

Here is a link that should get you started:
http://heavenlyhomemakers.com/making-cultured-buttermilk-kefir-and-sour-cream

By: LindseyforLaura@HHM

LindseyforLaura@HHM — Tue, 10 Apr 2012 16:04:57 +0000

You don’t have to soak it if you don’t want to! If you make a huge batch
of syrup it should be fine stored in a plastic container or a glass jar!

By: LindseyforLaura@HHM

LindseyforLaura@HHM — Tue, 10 Apr 2012 15:15:50 +0000

It’s odd that the cream looks like thin milk…it should be thicker. I am not sure what I would suggest…Is it still cold? If it got warm that may make a difference.

By: CeCe

CeCe — Thu, 05 Apr 2012 12:34:24 +0000

Okay. Another question… Yesterday I used the blueberry syrup on buckwheat pancakes and LOVED it. Today, however, trying to use your whipped cream with the pancakes and blueberry syrup. The cream is not foaming. It still looks like thin milk. I’ve whipped and whipped it. Is there a suggestion you can make? Thanks.

(posted before I didn’t especially like taste of the whole wheat waffles; but my kids ate them happily, so I’m happy about that since the whole goal is to have them healthier than I was at their age!:)

By: CeCe

CeCe — Wed, 28 Mar 2012 11:54:31 +0000

Tried this recipe today. We don’t eat much whole wheat but trying to incorporate more. Generally we focus on multigrain or “whole grain”. I personally didn’t like the taste very much. I might try again by substituting out 1/2 cup of the whole wheat flour with white flour; then over time increase back to the 1 and 3/4 of whole wheat. Have you any other suggestions? (I did soak the whole wheat flour overnight in buttermilk).

Thanks.

By: CeCe

CeCe — Wed, 07 Mar 2012 18:20:37 +0000

Two questions: Do I need to soak the whole wheat flour if I”m not grinding my own? I buy King Arthur’s.

And do you ever make a double (or triple or quadruple!) batch of the blueberry syrup? I’d like to so we’d have it on hand a few days in a row. Could I store it in a plastic container or a glass jar?

Thanks!!!

By: CeCe

CeCe — Wed, 07 Mar 2012 18:17:18 +0000

How do you do culture your own buttermilk? Please post link. Thanks!