So much to do, and so little time to get it done in. That is how the past couple of weeks seemed to be going for me. I did however squeeze in time to finish two of the books I have had waiting for me and I so enjoyed the time I spent with them. It was glorious. I didn’t get to the ironing like I had wanted to but there are priorities. We also finally finished the 2,000 piece puzzle that had been consuming our dining room table. It was daunting, but Brian worked so hard on it. Many hours were spent hovering over those tiny puzzle pieces and gazing at that copy of the painting Starry Night figuring out what goes where and how. After it was finished I had a hard time taking it a part to put it away. Brian worked really hard at it and somehow it became a part of us. Not to mention it was pretty to look at.
But we did. I came home from work on the weekend to see the puzzle packed up and put away. I had a gloomy moment looking at my blank dining table, and then I realized that I can finally dust the table top. Not being able to clean to top of the table with the puzzle on it was getting to me (I might have small obsessive compulsive moments, but I admit it…and that makes it okay.) Since Brian had packed up the puzzle and cleaned the table top I went into the kitchen to start making dinner. I picked up some mustard greens at the farmers market and the only thing I really wanted to do when I saw them was make waffles.
Whole wheat waffles with flax seed – trying to keep with our mindful eating this year, a whole wheat waffle was a perfect accompaniment. I sautéed the mustard greens with garlic and crushed red pepper in some olive oil while I gathered the ingredients for the waffles. After I mixed the waffles and had them cooking in the waffle iron I scrambled up some eggs and put some bacon in the oven (yes, tempeh bacon for me) and dinner was just about ready. When the waffles were ready and came off the iron all crispy we placed them on our plates with the mustard greens, scrambled eggs, bacon, and real maple syrup of course! Whole wheat waffle perfection, on a newly cleaned and freshly cleared table. An ideal meal even with being busy.
Whole Wheat Waffles with Flax Seed (makes about 4 – 6 waffles)
1 cup of AP flour
1 cup of whole wheat flour
½ tsp of sea salt
2 tbsp of sugar
2 tbsp of flax seed
1 tsp of baking soda
1 ½ cup of buttermilk
2 eggs, separated
4 tbsp of butter, melted (plus extra for serving)
1 tsp of vanilla extract
Real maple syrup, for serving
First, preheat your waffle iron according to its own instructions. Then in a bowl whisk together your flour, whole wheat flour, sea salt, sugar, baking soda, and flax seed and set aside.
Next, in a small bowl place your buttermilk and egg yolks. Whisk them together and then slowly add your melted butter while whisking until it is emulsified.
Meanwhile, in a bowl of an electric mixer add your two egg whites and mix on high with the whisk attachment until they reach a stiff peak and set aside.
Then, stir your buttermilk mixture into your flour mixture. Be sure that all the mixture is moistened and not lumpy. When you are done mixing that together gently fold your whipped egg whites into the batter until light, fluffy, and well mixed.
Finally, when your waffle iron is heated through pour your batter into the iron and precede with your waffle irons instructions. When your waffles are done remove from the iron and serve immediately.