Question: Dear Recipe Doctor, first let me say that I love your column. It is so wonderful to be able to enjoy healthier versions of favorite foods without sacrificing flavor. I came across a recipe in the September 2008 issue of Everyday Food magazine: buttermilk waffles that were light and fluffy inside, crispy outside—and didn’t require whipping/folding in egg whites! I’ve been making them twice a month ever since, but one batch contains white flour and an entire stick of butter. Can you please make these waffles to reduce the fat and increase the fiber?

Answer: One whole stick of butter—WOW! I would rather make a lower-fat waffle (using a smart fat oil like canola oil) so that people can top their waffles with a little bit of whipped butter if that’s their favorite way to enjoy them. The first thing I did was take out the butter and 2 tablespoons of sugar and replace them with 2 tablespoons of light pancake syrup, 2 tablespoons of canola oil, and 4 tablespoons of fat-free sour cream. I replaced one of the eggs with egg substitute and replaced half of the white flour with whole wheat flour. I also added some optional ground cinnamon and vanilla extract for some added flavors.

The result? The waffles were still fluffy on the inside and crispy on the outside, and we cut the fat, saturated fat, and cholesterol by more than 60% and the calories by 30%. Fiber increased from 1 gram to 3 grams per waffle.

The original recipe contains 360 calories, 18 grams fat, 10.5 grams saturated fat, 114 milligrams cholesterol, and only 1 gram fiber per serving (if 6 per recipe).

1 cup whole wheat flour

1 cup unbleached white flour

1/4 teaspoon ground cinnamon (optional)

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups low-fat buttermilk

3 tablespoons reduced-calorie pancake syrup or maple syrup

2 tablespoons canola oil

3 tablespoons fat-free sour cream

1 large egg, high omega-3 if available

1/4 cup egg substitute

2 teaspoons vanilla extract

Directions

1. Start preheating nonstick waffle maker according to manufacturer’s instructions. In medium bowl, whisk together flours, cinnamon (if desired), baking powder, baking soda, and salt. Set aside.
2. In large mixing bowl, combine buttermilk, pancake syrup, canola oil, fat-free sour cream, egg, and egg substitute. Add flour mixture to liquid ingredients and beat just until batter is combined.
3. Coat waffle iron with canola cooking spray or brush lightly with oil if necessary. Pour the correct amount of batter, as recommended by the manufacturer, onto the hot iron. Cook until waffle is golden brown as desired. Repeat with remaining batter.