Guest post by Stephani, from The Cheapskate Cook.

Our family weekend tradition is waffles.

But not just any waffles. Waffles we can feel good about. Ones that don’t send you into carb-overload and suck the energy out of the rest of your day. Ones that are tender, fluffy, and about as healthy as a carby breakfast can get in my opinion.

Did I mention they’re also some of the tastiest waffles we’ve ever had?

We use several variations of the same recipe, but one I really enjoy right now is the overnight version. I start the flour soaking the evening before, and assembling the rest of the batter the next morning is a snap.

There’s a lot of research and talk that soaking grain in buttermilk, yogurt, kefir, or a similar acidic liquid helps break down the flour, making it easier to digest. I do notice a difference in my energy levels when I soak the flour versus when I stir the batter up at the same time. Do your research and decide what’s best for your family. For us, this recipe is just the bomb.

Of course, you can skip the overnight soak and simply combine the ingredients the next morning. I’ve found if you are going to skip that step, using freshly ground flour results in the softest waffles – softer even than restaurant waffles.

Overnight Soaked Waffles

Recipe adapted from Whole Foods for the Whole Family

Makes 8 Belgian waffles or 16 regular waffles

Ingredients:

• 1 1/2 cups buttermilk, yogurt or milk kefir
• 2 cups freshly ground whole wheat flour or spelt flour
• 3 eggs, separated
• 1/2 cup butter, melted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Directions:

The evening before, stir together buttermilk and flour in a medium-size bowl. Cover bowl with a towel or lid and allow it to sit overnight. Mixture with turn a grayish color overnight – this will not affect the color of the waffles.

The next morning, separate egg whites into a small bowl. Place yolks in the bowl with the flour and buttermilk mixture. Beat the egg whites until stiff and set aside. Plug in your waffle iron.

Using a stiff spatula or butter knife and fork, cut the flour and buttermilk mixture into 1-inch chunks. It will be soft, so it won’t be difficult. Beat in the rest of the ingredients except the egg whites, mixing well.

Fold in the egg whites.

Follow your waffle iron’s instructions to make the waffles. My Belgian waffle maker uses about 1/2 cup of batter for each waffle.

TOPPING SUGGESTIONS:

• Butter
• Maple syrup
• Powdered sugar
• Half honey, half maple syrup blend
• Chopped fruit
• Pureed strawberries and pineapple (delicious!)
• Nut butter
• Whipped cream

What about you?

What’s your favorite waffle topping?