Thursday Throwback: Whole Wheat Waffles
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.
3 Responses to Thursday Throwback: Whole Wheat Waffles
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“wha-la,” really?
http://french.about.com/od/vocabulary/a/voila.htm
Oh dear, Anonymous. You totally got me. Touche.
Umm, Anonymous, did it occur to you that it might have been intentional? How tres douchebaggy of you not to grasp the sarcasm…