I bought a
box of Cream of Wheat and was looking for other recipes to use it up when Myrna
brought me some buttermilk left from her butter-making. This recipe from “www.creamofwheat.com” was a
great way to use both.
My small,
round waffle maker produced 8 thin, crispy waffles from this recipe, using a
rounded half cup per waffle. I put any
extras on a rack and let them cool, and then I freeze them for busy days. I separate mine with 2 sheets of waxed paper
and put them in a gallon freezer bag to store them. They never last long. Try them with fruit and whipped cream for a
real treat.
Buttermilk Pecan
Waffles
2
cups all-purpose flour (9 ounces)
1/3 cup
Cream of Wheat Hot Cereal -- (1-minute, 2-1/2-minute or 10-minute cook
time), uncooked
4
teaspoons baking powder
1
cup milk
1
cup buttermilk
2
eggs
6
tablespoons butter -- melted
1
cup chopped pecans (4 ounces)
COMBINE
flour, Cream of Wheat and baking powder in medium bowl; set aside.
BEAT milk,
buttermilk and eggs in mixing bowl with wire whisk until well blended. Stir
Cream of Wheat mixture into egg mixture. Add melted butter and mix well to
combine. Stir in pecans.
POUR into
hot waffle iron and bake until golden brown.
Yield:
"8 Waffles."
Approximately 1 quart of batter.
Per Serving:
340 Calories; 22g Fat (55.9% calories from fat); 8g Protein; 30g Carbohydrate;
2g Dietary Fiber; 82mg Cholesterol; 397mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat;
1/2 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.
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