Wheat waffles, or Do you ever make anything from new cookbooks?

Recently, Kelly (who has voluntarily tasted the "chicken" "pie" and ginger "bread")  asked me do I ever make anything out of modern cookbooks? I answered "Well, I did get a 1998 book from the library called A Taste of Ancient Rome." But I actually do use modern recipes- heck, the first one I ever wrote about was from a Facebook post- they just don't seem as entertaining. But, just to show that every now and then I do use recipes from less than 20 years ago, here is one from a cookbook that came out this year!

The Best Whole Wheat Waffles Ever ¾ cup whole wheat flour ¼ cup cornstarch ½ teaspoon baking powder 1 teaspoon baking soda 1 teaspoon sugar ¼ teaspoon salt 1-1¼ cups milk 1 egg ¼ cup oil 1 teaspoon vanilla 1 tablespoon apple cider vinegar 1. Preheat waffle iron. 2. Combine all dry ingredients and mix well. 3. Add milk, egg, oil and vanilla, and mix well to combine. Add enough liquid so that batter makes a small mound or ribbon temporarily before returning to level. 4. If you're adding in additional fruit (blueberries, bananas, apples and so on), do it now, and gently stir. 5. Right before pouring batter onto waffle iron, add vinegar and mix quickly. Make waffles as per the instructions for your specific waffle maker. 6. Place on a cooling rack immediately after removing from waffle iron. 7. If you plan to freeze and reheat, wrap each waffle individually, and reheat in your toaster on a medium setting. Makes 3 to 4 8-inch Belgian waffles. Options: For blueberry waffles, add 1/2 cup fresh or frozen (and thawed) blueberries. For banana waffles, add 1 mashed banana and mix it in immediately prior to adding vinegar. Tom Woodbury, Eat fresh: Quick and Easy Meals via this article

Why am I making these? Well, I wanted waffles but also wanted to think that despite using them as overloaded syrup vehicles, there was at least something healthy about them.

That's a lot of dry ingredients, isn't it?

The only change was using powdered milk because, well, funds. This may have been why despite staying at bottom end of the 1-1¼ cups range when adding water, it was really runny.

However, it's easy enough to just dump in more flour. Besides, he put in a note of what the batter should look like just in case of things like this.

Tada!

So, by his line of reasoning, adding a spoon of vinegar right before you cook them will make an elementary-school volcano of the batter, therefore despite being whole-wheat the waffles won't be dense.

It made my waffle iron runneth over.

It looks like this works! I was kind of bummed the vinegar didn't leave behind just a little cider taste, though.

And so, in conclusion, yes I do make recipes from living memory. Also, these waffles are tasty.