Whole Wheat Waffles


We usually make “Bonnie’s Waffles”, but in the interest of nutrition, we thought we should try this recipe from the "Better Crocker Old-Fashioned Cookbook" on a bitterly cold day.  We weren't disappointed, the recipe made  crisp, light thin waffles.  We will probably have to trade off now, and make these every other time.  I like to use my OXO hand egg beater to mix these.  We cool the extra waffles on a rack and freeze them for toasting another day.              
Whole Wheat Waffles
  2         Large  Eggs
  2         Cups  Whole Wheat Flour
  1 ¾     Cups  Milk
     ½     Cup  Butter -- melted
  1         Tablespoon  Brown Sugar -- packed
  4         Teaspoons  Baking Powder
     ½     Teaspoon  Salt
Heat waffle iron.  Beat eggs with hand beater until fluffy; beat in remaining ingredients just until smooth.
Pour batter onto center of hot waffle iron.  Bake about 5 minutes or until steaming stops.  Remove carefully.
Keep warm until all are baked.
  "Three 10" Waffles"

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