What's your best waffle recipe?

I love to make waffles, but I have no good semi-healthy recipes. I also like fruit on my waffles, but I'm tired of the same old blueberries and strawberries. Anything new that is a little good for you?What's your best waffle recipe?
Citrus Waffles





Ingredients:


3 eggs, separated


3/4 cup milk


8 Tbs. (1 stick) unsalted butter, melted


3/4 cup sour cream


Finely grated zest of 1 lime, 1 orange


and 1 lemon


1 1/2 cups all-purpose flour


2 tsp. baking powder


1/2 tsp. baking soda


1/4 tsp. salt


1 Tbs. sugar


Maple syrup for serving








Directions:


Preheat a waffle maker according to the manufacturer's instructions.





In a large bowl, whisk the egg yolks. Whisk in the milk, butter, sour cream and citrus zests. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.





In another large bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold 1/2 cup of the egg whites into the batter, then carefully fold in the remaining whites. Cook the waffles according to the manufacturer's instructions. Serve hot with maple syrup. Serves 4 to 6.





Honey Yogurt Waffles





Ingredients:


3 Tbs. unsalted butter


1 cup all-purpose flour


1/2 cup whole wheat flour or another 1/2 cup flour


1/4 cup old-fashioned oats (not quick oats)


2 tsp. baking powder


1/4 tsp. baking soda


1/4 tsp. ground cinnamon (optional)


1 1/4 cups milk


3/4 cup plain yogurt


1/3 cup honey


2 eggs


1/2 tsp. vanilla extract


Maple syrup or honey for serving








Directions:


Preheat a waffle iron. If you want to hold the finished waffles until serving time, preheat an oven to 200掳F.





Melt the butter; set aside. In a large bowl, whisk together the all-purpose and whole wheat flours, oats, baking powder, baking soda and cinnamon. In another bowl, whisk together the milk, yogurt, honey, eggs and vanilla until very well blended. Pour the liquid ingredients over the dry ingredients and whisk until just combined. Fold in the melted butter.





Lightly butter or spray the grids of the waffle iron, if needed. Brush or spray the grids again only if subsequent waffles stick.





Spoon out a hefty 1/2 cup of batter (or a little more than the manufacturer鈥檚 instructions suggest) onto the hot iron. Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until the waffle is golden and set. Serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you make the rest. Makes about six 6 1/2-inch round waffles.








Spiced Apple Waffles- a favorite on a rainy morning!!





Ingredients:


3 eggs, separated


3/4 cup buttermilk, warmed


3/4 cup milk, warmed


8 Tbs. (1 stick) unsalted butter, melted


1 Granny Smith apple, peeled, cored and grated


1 1/2 cups cake flour


1 1/2 tsp. baking powder


3 tsp. pumpkin pie spice


1/2 tsp. baking soda


1/2 tsp. salt


1/2 cup sugar


1 cup toasted pecans, chopped


Sweetened whipped cream for serving





Directions:


Preheat an oven to 200掳F. Preheat a Belgian waffle maker according to the manufacturer's instructions.





In a large bowl, whisk together the egg yolks, buttermilk, milk and butter. Add the grated apple and stir to combine.





In another bowl, whisk together the flour, baking powder, pumpkin pie spice, baking soda and salt. Add the flour mixture to the egg yolk mixture and whisk until smooth (some small lumps are OK).





Using an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until soft peaks form, about 1 minute. Increase the speed to high, add the sugar 1 Tbs. at a time and beat until stiff, glossy peaks form, about 3 minutes. Fold half of the whites into the batter, then carefully fold in the remaining whites.





Sprinkle 2 Tbs. of the chopped pecans onto the waffle maker. Pour about 2/3 cup of the batter onto the surface. Cook the waffles according to the manufacturer's instructions until golden brown, about 5 minutes. Transfer the waffles to a baking sheet and keep warm in the oven while you cook the remaining waffles.





Serve the waffles with whipped cream. Makes eight 6-inch Belgian waffles.What's your best waffle recipe?
BELGIAN WAFFLES


Printed from COOKS.COM





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2 c. heavy cream


2 tbsp. superfine sugar


1/2 teaspoon vanilla extract








Waffle Batter:





1 1/4 c. sifted cake flour


2 tsp. baking powder


1/4 c. sugar


pinch of salt


4 egg yolks


1 1/2 c. milk


1 tsp. vanilla extract


1/2 c. melted butter


4 egg whites





Preheat a waffle iron.


Whip the first three ingredients and place in refrigerator to chill.





Sift together the flour, baking powder, 1/4 c. sugar, and salt onto a piece of waxed paper.





Beat the egg yolks lightly and add the milk, vanilla and melted butter. Drop in the dry ingredients and stir just enough to combine.





In a separate, clean bowl, beat the egg whites until they are stiff but not dry and fold them into the batter gently.





Bake in a seasoned waffle iron at medium heat until the steam stops escaping.





Dust the baked waffles with confectioner's sugar and top with whipped cream. Sliced strawberries or peaches kiwi fruit mango may be served on top.
i've found 2 sites for you to look at
Pick a grain/fruit pancakes


I can not see much of a difference between pancake %26amp; waffle recipes so I make this in my waffle maker for a variety. It works fine





1-3/4 cups all-purpose flour


2 tablespoons sugar


1 tablespoon baking powder


1 teaspoon ground cinnamon (optional)


1/4 teaspoon salt


1 egg


1-1/2 cups milk


3 tablespoons cooking oil


Desired fruit (see options)*


Margarine or butter (optional)


Maple- or fruit-flavored syrup (optional)





Directions


1. In a large mixing bowl stir together flour, sugar, baking powder, cinnamon (if desired), and salt.





2. In another mixing bowl use a fork to beat egg slightly; stir in milk and cooking oil. Add egg mixture to flour mixture all at once; stir just still blended but still slightly lumpy. Stir in desired fruit.





3. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or skillet. Cook over medium heat until bubbly and edges are slightly dry. Turn; cook until golden. If desired, serve with margarine and syrup. Makes 12 pancakes.





*Fruit Options: Stir one of the following fruits into the pancake batter: 1/2 cup chopped fresh apples, apricots, peaches, nectarines, or pears; 1/2 cup fresh or frozen blueberries; 1/3 cup chopped fresh cranberries; or 1/4 cup chopped dried apples, pears, apricots, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit.





Rye Pancakes: Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup. Add 1 cup rye flour. Try apples, pears, raisins, dates, or peaches.





Whole Wheat Pancakes: Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup. Add 1 cup whole wheat flour.





Buckwheat Pancakes: Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup. Add 1 cup buckwheat flour. Try with blueberries, cherries, and dried fruit.





Cornmeal Pancakes: Prepare pancakes as directed, except use 1-1/4 cups all-purpose flour. Add 1/2 cup cornmeal.





Oat Bran Pancakes: Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup oat bran.





Wheat Bran Pancakes: Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup wheat bran.





Triticale Pancakes: Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup. Add 1 cup triticale flour. Try stirring in some dried fruit.





Rice Bran Pancakes: Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup rice bran.





Wheat Germ Pancakes: Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup toasted wheat germ.





Bulgur Pancakes: Prepare pancakes as directed, except in a saucepan cook 1/4 cup bulgur in 1/2 cup water for 12 to 15 minutes or until tender. For 1/2 cup of the all-purpose flour, substitute the cooked bulgur.





Nutritional Information, which will vary depending on the type of grain %26amp; fruit you use





1 pancake = 1 serving





Nutritional facts per serving


calories:130, total fat:5g, saturated fat:1g, cholesterol:21mg, sodium:138mg, carbohydrate:18g, fiber:1g, protein:3g, vitamin A:3%, vitamin C:1%, calcium:11%, iron:5%