Did you ever have breakfast for dinner as a kid? I have fond memories of my mom making a bacon and egg scramble for us some nights. We always thought it was so special and fun, when in reality it was probably less for the novelty if it as much as because it was time to go to the grocery store.
I can relate.
Sort of, anyway. It's because we went to the grocery store that we had all the ingredients on hand for waffles. The pantry got slim when swim season started thus making Saturday morning waffles an impossibility. I'm not one to wait when an idea strikes me, so waffles for dinner it was. Aaron is usually on waffle and pancake duty due to my tendency to burn them, but he was busy tonight so I risked it and made them myself. We usually use the good old Better Homes and Gardens Cookbook version, but being the rules breaker I am, I modified it quite a bit and luckily it yielded good results - everyone had seconds, even the kids.
Whole Grain Waffles
Adapted from Better Homes and Gardens Cookbook
- 2 cups whole wheat flour
- 1/2 cup oat bran
- 1 tablespoon flaxseed meal
- 2tablespoon baking powder
- 1/2 teaspoon salt
- 4 eggs, seperated
- 2 1/2 cups milk
- 1 cup cooking oil
- directions 1. In a medium bowl stir together flour, oat bran, flax meal, baking powder, and salt. Make a well in center of flour mixture; set aside.
2. In another medium bowl beat egg yolks slightly; stir in milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). In a small bowl whip eggs whites until stiff peaks form, fold into batter. Do not over mix, you want to see some of the egg whites throughout.
3. Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle baker (use a regular or Belgian waffle baker). Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.
4. Makes 12 to 16 (4-inch) waffles