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"