Whole Wheat Waffles
Whole Wheat Waffles
- 2 ½ cups whole wheat flour
- 1/3 cup brown sugar
- 2 Tablespoons baking powder
- 1 teaspoon salt
- 2½ cups milk
- 4 eggs
- 1/3 cup oil
- 2 teaspoons vanilla extract
Heat waffle iron. Combine flour, brown sugar, baking powder and salt in a large mixing bowl. Use a wire whisk to whip together milk, eggs, oil, and vanilla. Make sure the liquid ingredients are mixed well and pour into the dry ingredients. Gently mix about ten times then allow the batter to sit for about five minutes. This prevents over-mixing and will keep the waffles light and airy. Mix until the batter is moist. There will still be small lumps. Cook in waffle iron, and cool on a wire rack. Serves 10.
These waffles freeze very well. For freezing, slightly under cook the waffles, just until they are light golden brown. Cool on a wire rack, then store in a freezer bag. Place frozen waffles in the toaster to reheat. I usually double this recipe so we always have waffles ready for the kids before school. For the best results use a traditional style waffle maker. A Belgium waffle maker is not ideal for this recipe.
Love whole wheat waffles. Maybe I’ll make them tomorrow.
This recipe is great for pancakes as well. We make them at leadt once a week and usually add chocolate chips to ours. I make “pancake mixes” with the dry ingredients and store the bags in the freezer to keep the whole wheat fresh.
Yes, that will be the next post!
This is the best use of food storage wheat!