Monthly Archives: July 2008

Star Spangled Breakfast

Star Spangled Breakfast, originally uploaded by teeveeolantern.

Crispy 100% Whole Wheat Waffles with Mimicreme Ice Cream, Blueberries, and Strawberries

Lisa’s Basic Vegan Waffles
This is a very basic, plain waffle. If you use unbleached flour, it is very light in color and texture. Adding whole wheat pastry flour helps give it a bit more “presence”. I like a 50/50 blend of unbleached and whole wheat pastry flour in these, as I do in most pastries. I have found that 100% whole wheat pastry flour makes really great, light pastries – better than a 50/50 blend.  These waffles were 100% whole wheat and they were feather light!  Feel free to change the flavoring extract, or leave it out altogether. The sugar is also optional, but it helps with browning.

Recipe By Lisa T. Bennett
Serves 6 if they’re polite and not too ravenous
Preparation Time: 30 minutes

2 cups soy milk
1 tablespoon apple cider vinegar or white vinegar
1 teaspoon vanilla extract (optional)
1/4 cup canola oil
2 cups flour,(unbleached all-purpose, whole wheat pastry, or a combination)
1 tablespoon unbleached sugar
1/2 teaspoon sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda

Pre-heat your waffle iron per directions. Set it on “medium” to begin with, until you see how your first waffle turns out.

Mix wet ingredients. In a separate bowl, whisk together the dry ingredients. Lightly whisk wet into dry. (Don’t worry if there are a few small lumps.) The batter should be like a medium pancake batter. Spray waffle iron with non-stick pan spray. Ladle the batter onto your waffle iron and close lid. Bake for 5 minutes and test. If you can’t get the lid open easily, let it bake for another minute and try again. Remove waffle when it is golden brown and crisp. Serve immediately with desired toppings.

Note: the five-minute timing works perfectly for my very ancient standard waffle iron. Newer ones might bake faster.

For more waffle recipes and an article on the whys and wherefores of waffles, see the May 2005 article in the sidebar.

About that “homemade” ice cream….I used Sweetened Mimic Creme from Cosmo’s Vegan Shoppe. I added a bit of vanilla extract, but otherwise, I poured about 2 cups of straight Sweetened Mimic Creme into my Cuisinart ice cream maker (one of those with the pre-frozen sleeves), and it worked like a charm. The ice cream “churned” in about the time it took me to dust off the waffle iron and mix up the waffle batter. The Mimic Creme is a cashew-based ice cream/dessert mix, so it has a bit of a nutty flavor, but we like that, so it was a hit at our house.

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