I made Betty Crocker’s Cookbook Crisp Waffles (page 196). I have made this recipe before because my grandchildren like for me to make them waffles when they come to my home. The youngest cracks the eggs and the older one measures the ingredients. I did not have them here to help me with these..
I made the whole wheat variation. I used a non-dairy milk because that is all we had in the house. I did not want to use up the half-and-half that we use for coffee. I have used that in a diluted form in the past as a sub in for milk.
- 2 eggs
- 1 3/4 cups milk
- 1/2 cup vegetable oil
- 2 cups whole wheat flour
- 4 teaspoons baking powder
- 1 tablespoon packed brown sugar
- 1/2 teaspoon salt
- a little bit of wheat germ
- a little bit of chopped walnuts
I mixed the ingredients in my blender. I do not have the world’s most powerful blender. It is an old Oster with two speeds. Hubby likes it that way. I think I would like one of the newer high-tech, lots of speeds one. But I am working hard at not buying replacements for things that are not broken. There is too much stuff in this house as it is.
Heat waffle iron as directed by manufacturer. Make waffles. The added nutrition to these is sprinkling a tablespoon of wheat germ (yes, I have this in my fridge) and a sprinkling of walnuts over batter immediately after pouring it onto the iron. Serve with butter and syrup.
Thus far this plan of cooking from the Betty Crocker’s Cookbook is working out quite well. I wonder what I’ll make next?