If you didn’t think waffles could taste good and be good for you at the same time, these will change your mind. Besides the taste of fresh applesauce, the addition of flaxseed meal, wheat germ, and whole wheat pastry flour imparts a wholesome flavor. If you choose to buy applesauce rather than making it from scratch, the waffles will still be very good, but nothing compares with homemade applesauce made with crisp autumn apples.

　　

Ingredients

makes 6 to 8 waffles

　　1 cup whole wheat pastry flour

　　1/2 cup flaxseed or cornmeal meal

　　1/4 cup wheat germ

　　1/4 cup all-purpose flour

　　1 tablespoon plus 1 teaspoon baking powder

　　1 tablespoon sugar

　　1/2 teaspoon kosher salt

　　2 extra-large eggs

　　1 3/4 cups milk

　　1/4 cup canola oil

　　1 tablespoon unsalted butter, melted and cooled, plus more for the waffle iron

　　1/4 cup applesauce, homemade (page 279) or store-bought

　　1 teaspoon pure vanilla extract

　　

Step 1

Combine the whole wheat pastry flour, cornmeal, wheat germ, all-purpose flour, baking powder, sugar, and salt in a large mixing bowl; set aside.

　　

Step 2

Using a whisk or a mixer set on medium speed, beat the eggs in a bowl for 1 minute, or until frothy. Add the milk, canola oil, and butter. Beat for 1 minute, or until well combined. Stir in the applesauce and vanilla.

　　

Step 3

Add the flour mixture to the egg mixture. Beat for 1 minute, or until smooth.

　　

Step 4

Preheat a waffle iron to medium or 375°F. Lightly butter the waffle iron, unless your iron is well seasoned.

　　

Step 5

Pour about 3/4 cup batter—or enough to cover about two-thirds of the grid surface—onto the iron.

　　

Step 6

Close the lid of the waffle iron and allow the waffle to cook for 3 to 5 minutes. You’ll know the waffle is ready when steam stops coming out of the sides of the waffle iron and when the top of the waffle iron is easy to lift. If the top seems to stick a little, give the waffle another minute and try again. Gently dislodge the waffle from the waffle iron with the tines of a fork. The waffle should be golden brown.

　　

Step 7

Be sure to let the iron heat up again; then repeat with the remaining batter. Serve warm. (The waffles may be kept warm in a preheated 200°F oven for up to 10 minutes.)

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.