Rise and shine to a plateful of these warm, golden treats. These waffles are crisp on the outside with a light and airy inside. Just the way a waffle is meant to be. Whole-wheat and wheat germ gives this batter a nutty flavor with a touch of cinnamon.
These waffles are irresistibly topped with a dollop of sweetened creme fraiche and a sprinkling of fresh summer berries. I was first introduced to creme fraiche at a favorite breakfast cafe were I grew up on the outskirts of Seattle. The famous Maltby Cafe puts creme fraiche on pancakes, waffles, french toast, and I can’t get enough of this stuff. It is just that good.
- 1 cup whole-wheat flour
- ½ cup unbleached all-purpose flour
- 2 tablespoons wheat germ
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 1½ cups milk
- 2 large eggs separated
- 2 tablespoons melted butter
- 8 ounces creme fraiche
- 3 tablespoons powdered sugar
- 1 pint of assorted berries
- In a small bowl stir together creme fraiche and powdered sugar. Cover and chill for 30 minutes.
- In a large bowl, whisk together the flours, bran, baking powder, cinnamon and salt.
- In a large glass measuring pitcher, whisk together the milk, egg yolks and melted butter until blended.
- Make a well in the center of the dry ingredients and add the milk mixture. Stir just until blended.
- In a separate bowl, beat egg whites until they have reached stiff peaks.
- Fold in egg whites to the batter until there are a few streaks; do not overmix. The batter will be thick.
- Preheat a waffle iron for 5 minutes. Ladle batter into the center of the waffle iron, and spread with a small spatula to fill all the holes.
- Close the waffle iron and cook until the steam stops escaping from the sides and the top opens easily, 4-5 minutes, or according to the manufacturer’s directions.
- Transfer the waffle to a cooling rack.
- Repeat with the remaining batter.
- Serve waffles with desired amount of chilled and sweetened creme fraiche and berries.
Be sure to chill your creme fraiche before serving or it will not thicken up and will result in a yogurt-like consistency.