Waffles and pancakes have become a regular weekend breakfast at home. Leisurely unhurried mornings let me indulge my kiddo. I try to sneak in a few healthy ingredients without them looking and tasting overly 'healthy'. This weekend, I added whole wheat flour and sorghum flour (jowar) to the waffle batter and they tasted great. I do not cook with eggs at home. I know and appreciate the taste of light fluffy restaurant style waffles. These are not that fluffy ( I cannot win against those fluffy egg whites that are usually used while making waffles), but they tasted great never the less.
Sorghum flour is very rich in nutrients, fiber, anti oxidants and protein. I am trying to sneak it into different recipes. Since it is gluten free, I am careful while adding it to doughs that need gluten like roti dough and pizza dough. I add just enough so the elastic quality of the dough is not lost.
All purpose flour -1/2 cup
Whole wheat - 1/4 cup
Sorghum flour - 1/4 cup
Sooji (semolina) - 1/8 cup
Baking soda - 1/4 tsp
Baking powder - 1/4 tsp
Salt - 1/4 tsp
Sugar - 1 tbsp
Milk - 1 cup
Melted butter - 1 tbsp
Vanilla extract - 1/2 tsp
Semi sweet chocolate chips - 1/4 cup
Add all the dry ingredients ( except chocolate chips) to a bowl and mix lightly.
Combine the wet ingredients and add to the dry ingredients and mix slowly.
Add the chocolate chips and mix well.
Pre heat the waffle iron and spread a little butter inside it. Add 1/2 cup of batter in a circle close to the middle of the iron, this helps the batter get evenly pressed in the iron.
Let it cook for a little longer than regular waffles. ( My waffle iron's signal tends to go quicker than the waffles get cooked most of the time, so I check if they are done, if not, I let them go longer)
Enjoy them with warm maple syrup and fresh fruit!