Whole wheat waffles

I love waffles. Especially belgian waffles. I have a standard thin waffle maker (which has a split personality... it's rather disconcerting... it also leads a second life as a pizelle maker, AND a panini maker depending on which plate you use). Anyway, belgian waffles are where it's at, deep wonderful crevices for syrup to fill! Who wouldn't love it? Lucky for me my roomie has a belgian waffle maker and she has since brought it home from its living at her boyfriends apartment. Hooray thick waffles are back! So I brought out my crazy healthy tweaked recipe that works great in the thin waffle machine... alas in the thick thick belgian kind... no oil means they tear apart pretty easy. Example below....

yes that's vermont maple syrup peaking out behind the pile of waffle fun... is there any other kind??

I must say after I tore the pieces off they were so crisp and wonderfully tasty... however it was a pain to get it out of the waffle maker...So I gave in an added some oil to the remained of the recipe, and thoroughly greased the hot plates before pouring the batter in.

I mean just look how that blueberry is lost in the deep crevice!

Much better luck this round at getting the waffle to release itself from its toasty home. It also gave me a little time to whip up some nice fruit topping.

whole wheat waffles
1 egg + egg white
1 3/4 cup milk
1 1/2 cups whole wheat flour
2 Tbs Splenda
4 tsp baking powder
1 Tbs oil

Mix dry ingredients together in a small bowl. Beat egg and add to milk mixture along with oil (if using a belgian waffle maker). Gradually add wet to dry and whisk together until smooth.

Pour about 1/2 cup of batter onto a hot belgian waffle maker. Remove when light goes out or timer dings. Leave in a little longer for a crisper waffle.

fruit topping (serving for one)
5 frozen strawberries
1/2 cup frozen blueberries
1 tsp corn starch
1 Tbs splenda
splash of skim milk

heat strawberries and blueberries in a thick bottom pan, once they start to release juices add corn starch and splenda, if it gets to thick gradually add a little skim milk to attain desired tastiness... yes that really is a word :)