whole wheat waffles with sauteed nectarines
I am ashamed of myself for never making waffles (read: in my life).
I am ashamed of myself for never rendering the above incorrect by pulling out the waffle iron a gracious friend gave to me over a year ago.
I am ashamed of myself for staying in bed way too late this morning, and this ending up as lunch rather than the jump start to my day.
I am ashamed of myself for not being ashamed with myself.
Yes, these were my opening options for these waffles.
However, let’s skip the usual blame, justification, shame, circle I like to pull you through and in the name of Almost Hump Day discuss waffles. There are two decided camps. Waffle lovers and Pancake Addicts. Rarely do you find one person in both camps, but if you are me, and you happened to have gotten over your pancake fears and waffle fears in less than 6 months, then you certainly deserve a badge of awesome. I was a french toast groupie (actually, I haven’t left) but made room for another breakfast favorite when I discovered the simple way to make a pancake without the typical burnt exterior and liquid interior I seemed to be flipping out Saturday mornings. But there is one advantage I think waffles have over pancakes — dimples. Rivets. Dents. Whatever you want to call the little boxy indents across the surface of a waffle.
They collect little pools of butter and syrup forcing an exuding bodily sigh of happiness as you eat. Yes, I am literally saying, waffles melt away the bad crap that happens to you throughout the day — why do you think so many people have breakfast (read: waffles) for dinner. They, err we, love the simple, relaxed, nirvana-like state you drift away to after shoveling a mouthful of little butter pools into your mouth for dinner (or breakfast. Some days you just know are going to be bad).
One Year Ago: Boozy Baked French Toast and Lamb and Spinach Strudel
Whole Wheat Waffles with Sauteed Nectarines
Barely Adapted from Martha Stewart
Makes 10 – 12 waffles
1 1/4 cups all-purpose flour
1 cup whole-wheat flour
1 tablespoon plus 1 1/2 teaspoons baking powder
1/2 teaspoon plus 1/8 teaspoon ground cinnamon
1/4 teaspoon plus pinch of freshly grated nutmeg
1/4 cup plus 1 1/2 teaspoons vegetable oil
3 tablespoons honey
5 large eggs
2 cups milk, plus more if needed
1 1/2 teaspoons pure vanilla extract
1 tablespoon molasses
Nonstick cooking spray, for waffle iron
Sauteed Nectarines, recipe below
Pure maple syrup, for serving (optional)
1/4 cup chopped toasted pecans or walnuts (optional)
Preheat waffle iron. Sift together both flours, baking powder, cinnamon, and nutmeg; set aside.
In a large bowl, whisk together oil and honey. Add eggs, milk, vanilla, and molasses; whisk well to combine. Add flour mixture and stir to combine; mixture should be lumpy and easily pourable, but not too thick. If mixture seems too thick, add a little more milk.
Spray waffle iron with cooking spray. Pour 1/2 cup batter into waffle iron. Cook until golden brown, about 1 1/2 minutes. Carefully remove waffle from iron and repeat process with remaining batter. Serve with nectarines, syrup and toasted nuts.
Sauteed Nectarines
5 – 6 ripe nectarines, peeled and sliced
2 tablespoons unsalted butter
3 tablespoons dark brown sugar
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
Melt butter in a non-stick skillet over medium heat. Add the nectarines and saute until they sizzle and their juices reduce and begin to thicken, 2 to 3 minutes. Sprinkle sugar over the nectarines and saute for 1 minute. Add the lemon juice and vanilla extract and cook until the juices are very thick, which will take a 2 – 3 minutes or so. Serve warm over waffles.
Conversions & Equivalents
Volume | Baking | Metric | Pan Size | Temperature | Oven | Other
1/2 teaspoon
=
30 drops
1 teaspoon
=
1/3 tablespoon OR 60 drops
3 teaspoon
=
1 tablespoon or 1/2 fluid ounce
1/2 tablespoon
=
1 1/2 teaspoons
1 tablespoon
=
3 teaspoons or 1/2 fluid ounce
2 tablespoons
=
1/8 cup or 1 fluid ounce
3 tablespoons
=
1 1/2 fluid ounces
4 tablespoons
=
1 1/4 cup or 2 fluid ounces
5 1/3 tablespoons
=
1/3 cup or 5 tablespoons + 1 teaspoon
8 tablespoons
=
1/2 cup or 4 fluid ounces
10 2/3 tablespoons
=
2/3 cup or 10 tablespoons + 2 teaspoons
12 tablespoons
=
3/4 cup or 6 fluid ounces
16 tablespoons
=
1 cup or 8 fluid ounces or 1/2 pint
1/8 cup
=
2 tablespoons or 1 fluid ounce
1/4 cup
=
4 tablespoons or 2 fluid ounces
1/3 cup
=
5 tablespoons + 1 teaspoon
3/8 cup
=
1/4 cup + 2 tablespoons
1/2 cup
=
8 tablespoons or 4 fluid ounces
2/3 cup
=
10 tablespoons + 2 teaspoons
5/8 cup
=
1/2 cup + 2 teaspoons
3/4 cup
=
12 tablespoons or 6 fluid ounces
7/8 cup
=
3/4 cup + 2 tablespoons
1 cup
=
16 tablespoons or 1/2 pint or 8 fluid ounces
2 cups
=
1 pint or 16 fluid ounces
1 pint
=
2 cups or 16 fluid ounces
1 quart
=
2 pints or 4 cups or 32 fluid ounces
1 gallon
=
4 quarts or 8 pints or 16 cups or 128 fluid ounces
FLOUR
1 cup all-purpose flour
=
5 ounces or 142 grams
1 cup cake flour
=
4 ounces or 113 grams
1 cup whole wheat flour
=
5 1/2 ounces or 156 grams
SUGAR
1 cup granulated white sugar
=
7 ounces or 198 grams
1 cup packed brown sugar
=
7 ounces or 198 grams
1 cup confectioners sugar
=
4 ounces or 113 grams
COCOA POWDER
1 cup cocoa powder
=
3 ounces or 85 grams
BUTTER
4 tablespoons
=
1/2 stick or 1/4 cup or 2 ounces
8 tablespoons
=
1 stick or 1/2 cup or 4 ounces
16 tablespoons
=
2 sticks or 1 cup or 8 ounces
32 tablespoons
=
4 sticks or 2 cups or 1 pound
1/4 teaspoon
=
1.23 milliliters
1/2 teaspoon
=
2.46 milliliters
3/4 teaspoon
=
3.7 milliliters
1 teaspoon
=
4.93 milliliters
1 1/4 teaspoon
=
6.16 milliliters
1 1/2 teaspoon
=
7.39 milliliters
1 3/4 teaspoon
=
8.63 milliliters
2 teaspoon
=
9.86 milliliters
1 tablespoon
=
14.79 milliliters
2 tablespoons
=
29.57 milliliters
1/4 cup
=
59.15 milliliters
1/2 cup
=
118.3 milliliters
1 cup
=
236.59 milliliters
2 cups or 1 pint
=
473.18 milliliters
3 cups
=
709.77 milliliters
4 cups or 1 quart
=
946.36 milliliters
1/4 teaspoon
=
1.23 milliliters
4 quarts or 1 gallon
=
3.785 liters
PAN SIZE
VOLUME
CAN SUBSTITUTE WITH
1 8-inch round cake pan
4 cups
1 8x4-inch loaf pan
1 9-inch round cake pan
1 9-inch pie plate
2 8-inch round cake pans
8 cups
2 8x4-inch loaf pans
1 9-inch tube pan
2 9-inch round cake pans
1 10-inch bundt pan
1 11x7-inch baking dish
1 10-inch springform pan
1 9-inch round cake pan
6 cups
1 8-inch round cake pan
1 8x4-inch loaf pan
1 11x7-inch baking dish
2 9-inch round cake pans
12 cups
2 8x4-inch loaf pans
1 9-inch tube pan
2 8-inch round cake pans
1 10-inch bundt pan
2 11x7-inch baking dish
1 10-inch springform pan
1 10-inch round cake pan
11 cups
2 8-inch round cake pan
1 9-inch tube pan
1 10-inch springform pan
2 10-inch round cake pans
22 cups
5 8-inch round cake pans
3 or 4 9-inch round cake pans
2 10-inch spring form pan
9-inch tube pan
12 cups
2 8-inch round cake pans
2 9-inch round cake pans
1 10-inch bundt pan
10-inch tube pans
16 cups
3 9-inch round cake pans
2 10-inch pie plates
4 8-inch pie plates
2 9x5-inch loaf pans
2 8-inch square baking dishes
2 9-inch square baking dishes
10-inch bundt pan
12 cups
1 9x13-inch baking dish
2 9-inch round cake pans
1 9-inch tube pan
2 11x7-inch baking dishes
1 10-inch springform pan
11x7x2-inch baking dish
6 cups
1 8-inch square baking dish
1 9-inch square baking dish
1 9-inch round cake pan
9x13x2-inch baking dish
15 cups
1 10-inch bundt pan
2 9-inch round cake pans
3 8-inch round cake pans
1 10x15-inch jellyroll pan
10x15x1-inch jellyroll pan
15 cups
1 10-inch bundt pan
2 9-inch round cake pans
2 8-inch round cake pan
1 9x13-inch baking dish
9x5-inch loaf pan
8 cups
1 10-inch pie plate pan
1 8-inch square baking dish
1 9-inch square baking dish
8x4-inch loaf pan
6 cups
1 8-inch round cake pan
1 11x7-inch baking dish
9-inch springform pan
10 cups
1 10-inch round cake pan
1 10-inch spring form pan
2 8-inch round cake pans
2 9-inch round cake pans
10-inch springform pan
12 cups
2 8x4-inch loaf pan
1 9-inch tube pan
2 9-inch round cake pans
1 10-inch bundt pan
2 11x7-inch baking dishes
2 8-inch round cake pans
8-inch square baking dish
8 cups
1 9x5-inch loaf pan
2 8-inch pie plates
9-inch square baking dish
8 cups
1 11x7-inch baking dish
1 9x5-inch loaf pan
2 8-inch pie plate
Water Freezes
32°F
0°C
40°F
4.4°C
50°F
10°C
60°F
15.6°C
70°F
21.1°C
80°F
26.7°C
90°F
32.2°C
100°F
37.8°C
110°F
43.3°C
120°F
48.9°C
130°F
54.4°C
140°F
60°C
150°F
65.6°C
160°F
71.1°C
170°F
76.7°C
180°F
82.2°C
190°F
87.8°C
200°F
93.3°C
Water Boils
212°F
100°C
250°F
121°C
300°F
149°C
350°F
177°C
400°F
205°C
450°F
233°C
500°F
260°C
275°F
=
140°C or Gas Mark 1
300°F
=
150°C or Gas Mark 2
325°F
=
165°C or Gas Mark 3
350°F
=
180°C or Gas Mark 4
375°F
=
190°C or Gas Mark 5
400°F
=
200°C or Gas Mark 6
425°F
=
220°C or Gas Mark 7
450°F
=
230°C or Gas Mark 9
475°F
=
240°C or Gas Mark 10
And for conversions that are not listed I found a great conversion calculator here!
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Hi. Found you on foodblogs. Thought I would pop by and say hello, check out your blog. Glad I popped by. Kim
Oh great. I’m sitting at work wishing I could be at home making these!! I’ve always wanted to try the Marion Cunningham raised waffles, but I like the whole wheat flour in this recipe. they look so nom nom!
Oh my! That looks amazing. Makes me want to get a waffle maker stat!
I need a waffle machine… and bad! This recipe is giving me some massive cravings!
Don’t beat yourself up, kiddo — looks liked you saved the day (and the nectarines) with this recipe!
I, too, love waffles and pancakes…and all things “breakfast bread.” (But I hear ya on the rivets!) :)
I have to confess that I have NEVER made waffles. Not a once. My excuse? One, I don’t have a waffle maker. Two, I’d eat WAY too many.
Glad you tried them. They look gorgeous and delicious.
I proudly raise my hand as being in both camps—Waffle Lover AND Pancake Addict! My Daddy makes AMAZING whole wheat pancakes that I have yet to steal the recipe from, but I have yet to make whole wheat waffles. These look fab!