I really wanted waffles. I had buttermilk that needed to be used. I had whole wheat flour that needed to be used. So, Buttermilk Whole Wheat Waffles.
Going to a favorite, King Arthur Baking, I grabbed the Whole Wheat Waffles recipe, substituted buttermilk for the milk and voila! That's not the only substitution. In lieu of the King Arthur White Whole Wheat Flour the recipe calls for, I used Lindley Mills Super Sprout Whole Wheat Flour, plus I added vanilla extract.
Here's the full list of ingredients:
- 1-1/2 c. (170 g) Lindley Mills' 100% Organic Super Sprout™ Sprouted Whole Grain Wheat Flour
- 2 tsp Baking Powder
- 1/2 tsp Diamond Kosher Salt
- 2 tbsp (25 g) Granulated Sugar
- 1 Large Egg
- 1-1/2 c (340 g) Buttermilk, lukewarm
- 5 tbsp (71 g) Kerrygold Unsalted Butter
- 1 tsp Nielsen-Massey Vanilla Extract
- 2 tsp Kirkland Signature Saigon Cinnamon
In a nod to the season, I topped them with Apple Compote made with Apple Cider. I used a variation of the Apple Compote recipe from the BakefromScratch.com class for October 16th.
Inspired by the Apple Compote recipe from BakefromScratch.com
Makes about 1 cup
- ¾ lb (340 grams) Gala apples, cored, and coarsely chopped
- ¾ c (180 grams) Honeycrisp apple cider, divided
- 1 tbsp (14 grams) firmly packed light brown sugar
- 1 tsp (4 grams) Kirkland Signature Saigon Cinnamon
- ½ tsp (2.5 grams) natural orange marmalade
- ¼ tsp Diamond Kosher Salt
- In a medium saucepan, bring apples, ½ cup (120 grams) cider, brown sugar, vanilla, lemon juice, and salt to a boil over medium-high heat, stirring frequently until sugar dissolves. Cook, stirring occasionally, until apples begin to soften and break down, 8 to 10 minutes.
- Stir remaining ¼ cup (60 grams) cider into apple mixture; cook, stirring frequently and mashing apples with a spoon, until mixture is thickened and liquid is almost completely evaporated, 15 to 20 minutes.
- Remove from heat, and let cool completely. Cover and refrigerate until cold before using, at least 1 hour, or for up to 1 week.
Lemon juice was missing and I'd hoped that the orange marmalade would add some citrus acid. The original recipe calls for Honeycrisp or Pink Lady apples. All I had on hand were Gala apples. I don't know what the original tastes like but I really like what I ended up with.
