Last week I found an extra gallon of milk that had to be used, and fast. So, I made a double batch of whole wheat waffles. I cooked them, cooled them, piled them into ziplock freezer bags (each one separated by little squares of parchment paper so they wouldn't stick together). Wha-La-our very own homemade, whole wheat eggos. In the morning, I grab a few, toast them for a few minutes, and the school girls are very happy.
Whole Wheat Waffles (Large Batch)
2 1/2 cups sifted whole wheat flour
1 1/2 teaspoons salt
1/4 teaspoon cinnamon
6 teaspoons baking powder
6 tablespoons sugar, brown or granulated (I use brown)
2 1/2 cups milk
6 eggs, well beaten
6 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
Stir together dry ingredients. Combine eggs, milk, oil, cinnamon, and extracts. Stir in flour mixture. Bake in waffle iron.
4 comments:
Forget the gorgeous (and certainly delicious) waffles, I'm just looking at that soapstone and backsplash!
We LOVE whole wheat waffles too! I have a recipe that uses whole wheat kernels (the only way I use my food storage wheat) processed in the blender with buttermilk. Super yum! Hope you all are surviving these storms. I've been thinking of all you east coasters this week...
Killer food but what I love more, seeing pictures of your new kitchen - LOVE the colors!
Yummy...I love whole wheat waffles! My dad used to always make them for us in the morning - I guess I need to learn how!
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