Whole Wheat Waffles recipe
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| Fri, 09-10-2004 - 1:50am |
Whole Wheat Waffles
2 1/4 cups whole wheat flour
4 teaspoons baking powder
3/4 teaspoon salt
1 1/2 tablespoon sugar- I used splenda
2 beaten eggs
2 1/4 cups milk
1/4 cup vegetable oil
Pour mixture on waffle griddle.
Thought I would include a great Whole Wheat pancake recipe too! Here yah go.
Whole Wheat Pancakes
1 1/8 Cup Whole Wheat Flour
1 T Baking Powder
1 Ea Large Egg, beaten OR Egg Substitute
1 1/2 Cup 1% Milk
You may also add Splenda, vanilla and/ or cinnamon to taste.
Stir together the flour and baking powder. Add the beaten egg and milk. Stir with a wire wisk until just blended. Correct the amount of flour or milk to achieve the proper consistency. The batter should be thin, barely sticking to the wire wisk. Let the batter rise for 5 to 10 minutes. Do not stir the batter again. Use a gravy ladle to gently spoon the batter onto the hot griddle. Flip over when bubbles form and lightly browned on the bottom. Never mash pancakes flat onto the griddle!

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Laura, Mommy to
Jessica, 10/17/03
http://www.babiesonline.com/babies/s/sunshine_baby
I've been using this recipe for a few weeks, and came looking for nutrition info on it. I saw your question about freezing them and thought I'd respond.
I don't make a triple batch, but even with 3 -4 people eating them, we always have leftovers. I just put them in a zipper bag in the fridge and toast them on subsequent days. My 4yo dd loves them, and asks for them. I don't even buy the frozen waffles from the store anymore -- much to the dissatisfaction of my 13yo ds. Oh well, he can eat better or make his own breakfast when we make waffles. :)
Back to tohe freezing question -- I don't see why they wouldn't freeze just fine. Just pop them in the toaster or microwave to warm them up, and you'll be good to go.
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