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Walk Kansas

Walk Kansas State Leader

Sharolyn Jackson
Sharolyn Flaming Jackson
K-State Research and Extension
1007 Throckmorton Hall
Manhattan, KS 66506
785-532-2273
sharolyn@ksu.edu

 

A health initiative presented by Kansas State University Agricultural Experiment Station and Cooperative Extension Service

Crispy Waffles

wafflesIngredients

1¾ cups skim milk
¼ cup water
¼ cup canola oil
3 eggs
1 teaspoon salt
2 tablespoons sugar
1 1/3 cups all purpose flour
1 1/3 cups whole wheat flour (Can use white whole wheat)
2¼ teaspoons (1 pkg.) active dry yeast OR 1 tablespoon baking powder

Directions:

Remember to Wash Your Hands!

  1. Combine all-purpose flour, whole wheat flour, yeast, sugar, and salt in a mixing bowl. Stir to combine ingredients.
  2. Combine milk, water and oil; heat to 120-130°F either in the microwave or on the stovetop. Use a thermometer to verify the temperature.
  3. Add the liquid ingredients to the dry mixture; stir by hand or blend on low speed with your mixer.
  4. Add the eggs and beat 2-3 minutes on medium speed.
  5. Cover the bowl and refrigerate the batter for several hours or overnight if using yeast; use right away if using baking powder.
  6. To make waffles: preheat waffle iron. Remove batter from refrigerator and stir it down. (Batter should have a bubbly surface.)
  7. Pour the batter onto the waffle iron and close the iron. Bake according to your waffle iron instructions. Serve immediately with your favorite toppings.

Note: Do not use rapid rise yeast in this recipe!

Recipe handout

Source: Sharon Davis, Home Baking Association
Kansas Wheat Commission