Wonderful waffles that fluff up to perfect waffle perfection and the wheat germ really does make a difference! Borrowed from New York Times Cooks, this isn’t a very large recipe but it can be stretched to 3 (x 4 squares) waffles in my maker…please note that the batter grows as it sits – enjoy!
2 eggs AND 1/4 c. butter, melted
1 3/4 c. buttermilk, room temperature
1 1/2 c. flour AND 1/4 c. wheat germ
2 T. brown sugar AND 2 t. baking powder
1 t. EACH baking soda AND salt
In a large bowl whisk together the eggs, melted butter and buttermilk and in a separate, smaller bowl whisk the 6 dry ingredients together. Add the dry to the wet and whisk just until smooth. Leave the batter to rest briefly while the waffle maker heats up.
Cook the waffles as you would in your waffle maker, keeping the finished ones warm in the oven if you need to and then serve them up hot with berries and maple syrup (and bacon!). A wonderful way to kick off your weekend!