Number of servings : Makes 4 large waffles
Prep time: 10 minutes
Cooking time: 5 minutes per waffle
Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches
Special diet :
1-1/2 cups (375 mL) all-purpose flour
½ cup (125 mL) barley flour
¼ cup (50 mL) wheat germ
2 tbsp (25 mL) granulated sugar
1 tbsp (15 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
1 cup (250 mL) buttermilk
2 eggs, beaten
¼ cup (50 mL) butter, melted
2 ripe bananas, mashed
1 cup (250 mL) blueberries (if using frozen, blueberries should be thawed and drained)
1. In bowl, whisk all-purpose flour, barley flour, wheat germ, sugar, baking powder, baking soda and salt. In another bowl, whisk together buttermilk and eggs. Combine wet and dry mixtures; stirring to combine. Fold in butter.
2. Fold in bananas and blueberries until blended.
3. Fill your waffle iron with (approx.) 1 cup (250 mL) of batter per waffle. Cook until golden and cooked through, about 5 minutes. Transfer waffles to baking sheet and keep warm in 200ºF (100ºC) oven until ready to serve.
4. Keep waffles in one layer to keep crisp. Continue with step 3 until remaining batter is finished. If freezing, let waffles cool completely, double wrap in plastic wrap, label and freeze for up to 3 weeks.
Seasonal Tip: Freeze fresh blueberries in August to have on hand during the winter months. Simply, wash and dry them and put them into the freezer in a plastic bag so you can eat them all year.
Kid Tip: Children can help with measuring ingredients, whisking dry ingredients and wrapping individual waffles to pop in the freezer.
Technical Tip: Every waffle iron is different; follow your waffle iron specifications to ensure you are using the correct amount of batter for each waffle. If you don’t have barley flour, you can substitute with the same amount of all-purpose or whole wheat flour.
Nutrition Tip: One-half cup of barley flour provides 7.5 grams of fibre, some of which is the soluble fibre that can help in lowering blood cholesterol levels.