The only problem with Crunchy Waffles is that sometimes they can get a bit too crunchy. But my family likes Crunchy Waffles that way. And so will you!
|Whole wheat flour||355 Milliliter (1 1/2 Cup)|
|Non alum baking powder||2 Teaspoon (10 Milliliter)|
|Ground ginger||1⁄2 Teaspoon (3 Milliliter)|
|Buttermilk/One 240 milliliter cup buttermilk plus half 120 milliliter cup water||355 Milliliter (1 1/2 Cup)|
|Maple syrup/Honey||60 Milliliter (1/4 Cup)|
|Vegetable oil||60 Milliliter, unrefined (1/4 Cup)|
|Chopped pecans||120 Milliliter (1/2 Cup)|
|Plain yogurt||120 Milliliter (1/2 Cup)|
Combine dry ingredients; stir well.
Beat eggs until thick and lemon colored.
Add flour mix, buttermilk, syrup and oil.
Beat until smooth.
Cook on hot, lightly oiled waffle iron, sprinkling the top with chopped pecans before cooking.