If you happen to be married to a Canadian, as I am, and if you treasure your relationship, as I do, you will want to commit to memory the recipe for these maple walnut waffles. After all, they have maple syrup inside, and then you top them with butter and more maple syrup. Come to think of it, who wouldn't love these for breakfast? Use the best maple syrup you can find, whether your preference is for the lighter Grade A or the darker, and more intensely flavored, Grade B. It's fine to omit the nuts, if they're not your thing.
Maple walnut waffles
Adapted from the booklet that came with my Cuisinart Griddler waffle plates. Makes 8-10 large waffles.
2 Tbsp packed light brown sugar
2 cups white whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
6 Tbsp unsalted butter, melted and cooled slightly (I use the microwave)
2 large eggs, lightly beaten
1-3/4 cups nonfat (skim) milk
1/4 cup pure maple syrup
1/2 cup chopped walnuts
Preheat waffle maker to 400°F.
In a large mixing bowl, crumble the brown sugar, then add the flour, baking powder, baking soda and salt. Stir to combine.
In another large bowl, pour the melted butter. Add the eggs, milk and maple syrup. Whisk until smooth. Fold in the flour mixture and walnuts.
When the waffle maker is hot, spray both plates (top and bottom) with cooking spray. Pour half of the batter on the bottom plate, and spread with a heat-proof rubber spatula. Close the top, and cook for 4 minutes, or until the waffles are as crispy as you like them. Repeat with remaining batter.
Serve hot, with butter and syrup.
Other recipes that use these pantry ingredients:
Gluten-free pumpkin waffles, from Gluten-Free Goddess
Honey-yogurt waffles, from Two Peas & Their Pod
Coconut waffles with maple cream, from Shutterbean
Fresh blueberry citrus whole wheat waffles, from Happy. Healthy. Life.
Brown sugar bacon buttermilk waffles, from Brown Eyed Baker
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