Honey Cardamom Caramel

Thursday mornings around our
house tend to be a little less rushed because it's my no running day (I look
forward to Thursdays).  Most mornings, I feel like I'm rushing around taking bites
of toast or spoonful’s of cereal in between spreading peanut butter and jam on
pieces of bread for my boys lunches or telling Preston again and again (and
again) to hurry and get ready for school.  Some mornings I wait until my
boys have walked out the door to sit down at the table and eat my waffle while
Stella watches Super Why.  Every once in awhile, it's nice to be able to enjoy every bite of a meal with few interruptions.  (A waffle my way is topped with bananas, toasted unsweetened coconut and pure maple syrup.  Mmmmmmmm!  It's perfectly delicious!)

Whole Wheat Waffles







1 1/2 cups white whole wheat
flour



2 teaspoons aluminum-free baking
powder (see note)



1/2 teaspoon salt



2 tablespoons sugar



1/3 cup butter, melted



1 1/4 cups lukewarm milk

1/2 cup lukewarm buttermilk



1 large egg



2 tablespoons freshly squeezed
orange juice



1/2 teaspoon vanilla extract







Heat waffle iron on high heat. 
In a medium sized bowl, combine the whole wheat flour, baking powder, salt, and
sugar; set aside.  In another bowl, combine melted butter, milk, egg,
orange juice and vanilla and whisk to combine.  Add wet ingredients to dry
ingredient and stir until just combined.  Be careful not to over
mix.  Add batter to preheated waffle iron and cook until golden brown (or
until your waffle iron beeps to tell you that your waffle is done). 
Remove cooked waffles from waffle iron and serve immediately.  (You can
also keep the waffles warm in a preheated 250 degree oven.)







*The first time I made these
waffles, I didn't have aluminum-free baking powder, but I quickly found out
(thanks to Google) that you can make your own.  For one teaspoon of aluminum-free baking
powder, combine 1/2 teaspoon cream of tartar, 1/4 teaspoon baking soda, and 1/4
teaspoon cornstarch.  I actually like these waffles better, when I make my own aluminum-free baking powder.







*I also like these waffles
better when I use a Belgian waffle iron.







Recipe slightly adapted from The Faux Martha