While we’re on the subject of yummy breakfast. Don’t for get this oldie but goodie: (originally published March 1, 2009)


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.

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3 Responses to Thursday Throwback: Whole Wheat Waffles

  1. admin says:

    Oh dear, Anonymous. You totally got me. Touche.

  2. D says:

    Umm, Anonymous, did it occur to you that it might have been intentional? How tres douchebaggy of you not to grasp the sarcasm…

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