24 July 2007

Recipe: Waffling about

Well, I have made a load of blueberry waffles and am posting the mix recipe I use for Liz. I hope it helps, Liz.
I adapted this from a recipe given at Saving Dinner. This one reflects my personal preference for a hearty pancake or waffle. It's not heavy, but is definitely not delicate. It's pretty forgiving if you'd like to play with it.

Waffle and Pancake Mix
8 cups whole wheat pastry flour
1 1/2 cups coarser whole-wheat flour (I use Hodgson Mill stone-ground)
1/2 cup wheat germ
1 1/2 cups white whole wheat flour (I use Montana Wheat Prairie Gold)
1/2 cup stone ground cornmeal
1 1/2 cups oat flour (or you can use oatmeal blended in the blender til powdery -- makes it a bit lighter)
2 cups buttermilk powder (I found this in the condensed/ dried milk section of Walmart)
5 tablespoons baking powder
2 tablespoons baking soda
1 cup sucanat or white or brown sugar
2 tablespoons salt

Mix all together. Makes 1 gallon. Store in freezer.

To make waffles or pancakes... Whisk together 1 cup water, 1/4 cup oil, 2 eggs and at least 2 teaspoons vanilla. Add 2 cups of mix and whisk til lumps are gone. If needed, add more water or mix. Can be halved or multiplied as necessary.

I folded in about 1 1/2 cups blueberries this morning. It made 12 waffles in my waffle-maker. I only remembered about 3/4 of the way through my batch that my waffle iron's ready light goes OFF when the waffles are ready as opposed to going ON. Once I got that figured out, the waffles were a whole lot prettier.
I spread the rest of mine out on a cooling rack and am going to freeze them individually. They can be toasted without thawing.
Have fun!


Andrea said...

That looks yummy!!

~liz said...

very helpful, thanks! these look AMAZING - hearty and tasty!