whole wheat waffles

I've been on a waffle kick lately. It began two weeks ago when I spotted whole wheat waffles on a Men's Health list of foods for fat loss. These waffles are hearty and crunchy and sweet. Pure maple syrup is a must. And while Men's Health probably doesn't sanction butter as a topping, I certainly do! Recipe below. 

recipe

• 1 1/2 cups whole wheat flour
• 3 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 4 tbsp unsalted butter, melted and cooled
• 1 tsp pure maple syrup
• 2 eggs, separated 
• 1 1/2 cups whole milk

1. Coat the inside of a waffle iron with nonstick cooking spray or a neutral cooking oil. Turn on waffle iron and allow it to heat while you make the batter.
2. Whisk together the flour, sugar, baking powder and salt in a batter bowl.
3. Beat the egg yolks until smooth and then stir into the milk and maple syrup. 
4. In a seperate bowl or in the bowl of a stand mixer, beat the egg whites until shiny and stiff. Set aside. You will add them at the very end.
5. Pour the egg yolk/milk into the dry ingredients. Stir until well-combined, then stir in the cooled melted butter.
6. Gently fold in the egg whites. It's fine to have a few small lumps of egg whites in the batter.
7. Pour a half cup of batter onto the hot waffle iron. The device should have a light that changes color when the waffle is done - about 60-90 seconds. Cook until brown and crunchy. Serve immediately with pure maple syrup and toppings of your choice.

If you make this recipe, hashtag a pic to #spiceandhutch and post to Instagram, Facebook and/or Twitter. I'd love to see your culinary creations!

pillowy pancakes

American staple. Brunch-worthy. Dripping in butter and maple syrup. Need I say more? 

recipe 

• 4 eggs, whites and yolks separated
• 1 1/4 cup milk
• 1/8 tsp salt
• 1 cup flour
• 1/4 tsp maple syrup
• 1 tbsp sugar
• 2 tbsp melted butter, cooled
• 1 1/2 tsp baking powder
• Additional butter for cooking

1. Heat a griddle over medium low heat.
2. Whisk together the egg yolks and milk and stir in the cooled melted butter and maple syrup. 
3. In a stand mixer or copper bowl, beat the egg whites until they are shiny and stiff. Before I add the egg whites to a bowl, I often use a paper towel to coat the inside of the bowl with a pinch of salt and a half teaspoon of white vinegar. The mixture stabilizes the egg whites and helps maintain their structure.
4. In a separate bowl, whisk together the dry ingredients and then stir in the butter-milk-egg yolk-maple syrup mixture. Carefully fold in the egg whites. 
5. If the batter seems too thick, then add a small splash and milk and stir to combine. 
6. Melt one tablespoon of butter on the griddle. Add a hefty tablespoon of the batter - flip it over after the top of the pancake is dotted with small holes and the bottom is lightly brown. Serve with real maple syrup, butter, berries, or any topping of your choice.

If you make this recipe, hashtag a pic to #spiceandhutch and post to Instagram, Facebook and/or Twitter. I'd love to see your culinary creations!