My appetite is back! No long do I host a queasy stomach, and my eating habits are more than nibbling crackers and sipping mint tea. I woke up with my usual ravenous morning hunger today and decided to make waffles. I’m glad I did.
I’m sure you’ll love these health-conscience whole-wheat and bran waffles that came from the handy little booklet that was included with my waffle iron. They really stick to your ribs-in a good way.
No need for lunch!
Blueberry Bran Waffles
2/3 cup all-purpose flour
2/3 cup whole wheat flour
1 cup unprocessed bran
1 tablespoon baking powder
½ teaspoon salt
2 large eggs, separated
1/3 cup brown sugar
1 ½ cups milk
½ cup butter, melted
1 ½ cups blueberries, fresh or frozen
Lightly grease and preheat the waffle iron.
In a large bowl, with a wooden spoon, stir together the all-purpose flour, whole wheat flour, bran, baking powder, and salt.
In a medium bowl, lightly beat the egg yolks and sugar. (it helps if your sugar isn’t rock hard, like mine was!) Stir in the milk and butter. With a wooden spoon, stir the egg yolk mixture into the flour mixture until just moistened; do not beat.
In a small bowl, with an electric mixer, beat the egg whites until just stiff. With a rubber spatula, gently fold the egg whites and the blueberries into the batter.
Ladle batter into the center of each waffle section, close the lid and bake to the desired crispness.
Yields approximately 12 waffles.