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.
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?
Winter has arrived with the first major snowstorm. Hubby estimates there is about 12 inches of snow in the yard and three foot drifts where the plows cleared the roads. That was more snow than we expected. There are areas of our state that got more than that as well as less: nothing to a dusting to 4 inches to 16 inches. But living in the Northeast means snow for winter. Although we had become spoiled by the mild temperatures thus far. I’ve done as much as I can about the weather, how about you?
Knowing that the snow would continue through the night I planned that we would have a Sunday morning in while hubby cleared the walks and driveway and cars. Knowing that I have a somewhat neglected sourdough starter in the fridge that needed feeding I planned to make waffles for breakfast. Knowing that the recipe calls for buttermilk I created “sour milk” with the age old technique used by my Mom, add Tablespoon of lemon juice or vinegar to measuring cup for each one cup of buttermilk needed. Knowing the sourdough batters often need time to “ripen” I got out my cookbook and prepared the “sponge” the night before.
I am using the recipe on page 542 of the book. The batter is for pancakes but can be used to make “the lightest, tastiest waffles you’ll ever eat.” The sponge is made by combining the flour, the sugar, and the buttermilk and then adding the starter. Blend well and let rest for two hours or overnight.
1 cup all-purpose flour
1 cup whole wheat flour
2 Tablespoons sugar
2 cups buttermilk, slightly warmed
1 cup sourdough starter
In the morning the rest of the ingredients are added.
1/4 cup butter, melted
3/4 teaspoon salt
1 teaspoon baking soda
These are beaten separately until light and then blended into the sponge. “(watch the batter begin to bubble and foam)”
This makes a lot of batter! Now make the waffles using the directions for your waffle iron. I have a nice waffle maker given to me by my wonderful daughter and son-in-law.
These turned out crisp on the outside and tender on the inside. Definitely a keeper recipe!