So, I make whole wheat waffle, even though some prefer white, fluffy, crispy round the edge ones. The nourishing wheat, fresh, wholesome, flavorful waffles are better for you. ANYWAY, my husband and kids LOVE them. Here is the basic idea:

Whole Wheat Waffles
1 cup whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder

1 cup milk
1 egg
1/4 oil (any kind – I most often use canola)

Cook in hot waffle iron until desired crispiness is reached.
This single recipe makes about 4 big waffles.

You can double this recipe easily. This summer when all my kids were home, I would triple the recipe.

By the way – This is the same recipe I use for Whole Wheat Pancakes. You can use 1/4 c. powdered milk (with dry ingredients) and 1 c. water (with wet ingredients) in place of the milk. (I use powdered milk because I store powdered milk in my pantry in case of an emergency. Since I rotate my food storage, I have found that waffles, pancakes, and muffins taste great with powdered milk substituted in the recipe.) I also store wheat and grind my own flour with an electric mill. (If you want to know why, or how, just ask.)

This morning I tried putting buttermilk in the recipe instead of water and powdered milk, but it was too sour for my taste. (The buttermilk waffles didn’t stick to the waffle iron, though, like I thought it might. They were fluffy and soft.) I DO, however, love buttermilk pancakes, but in those I use white flour and add some baking soda. (Click here for my Grandma Della’s buttermilk pancake recipe.)

My cousin has a great wheat blog where she posts recipes that use a blender to grind wheat. ENJOY!

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