I gave the next recipe in the waffle cookbook a go today. They were nice, but I don't think I liked them as well as most of the others that I've tried so far. They were neither as crispy nor as fluffy some of the previous types. The honey and wheat germ were nice, but they didn't come through super strongly.

I think it would be nice to try making these as 100% whole wheat, rather than using the mix of white and whole wheat flour. I might want to try adding a little more honey next time as well; just to see if I can get it to come through a little more.

Honey-Wheat Waffles

Slightly adapted from Waffles: Sweet, Savory, Simple by Dawn Yanagihara

Ingredients

• 6 Tbsp. unsalted butter
• 2 c. milk
• 3 Tbsp. honey
• 1/4 c. wheat germ
• 280g (2 c.) whole wheat flour
• 1/2 tsp. coarse sea salt, ground
• 2 1/2 tsp. baking powder
• 2 large eggs

Directions

1. Melt butter over medium heat and cook until browned (~5 minutes).
2. Stir in milk and honey and set aside.
3. In a separate pan, toast the wheat germ over medium-low heat until darkened (8-10 minutes).
4. Transfer wheat germ to a bowl and mix in flour and salt.
5. Sift in baking powder and stir to combine.
6. Preheat the waffle iron.
7. Beat the eggs in a large measuring cup or medium bowl.
8. Beat the milk mixture into the eggs.
9. Pour the wet ingredients into the dry and stir to combine.
10. Pour a portion of batter into the preheated waffle iron and cook according to manufacturer directions. Repeat until all batter has been used.
11. Serve waffles immediately with syrup, whipped cream, jam, fresh fruit, and/or fruit compote.