Tuesday, April 14, 2009

Multigrain Waffles or Pancakes

Kitchen Tip Tuesday
Multigrain Waffles or Pancakes
Yield: 6-8 servings
3 cups whole wheat pastry flour (or whole wheat flour)
1 cup rolled oats
1 tsp. baking powder
1 tsp. baking soda
3 1/3 c. skim milk
2 eggs*
1/4 c. brown sugar
1/4 c. ground flax seed or 1/8 c. oil
1 tsp. almond extract (optional)
1 cup fresh or frozen fruit (optional)
  1. In a large bowl, combine flour, oats, baking powder and baking soda
  2. In a medium bowl, combine milk, brown sugar, eggs*, and flax or oil.
  3. Stir into dry mixture until blended. (There will be lumps in the batter.)
  4. Pour batter into waffle iron or onto hot griddle or skillet if making pancakes. Cook until golden brown on both sides.

* You can separate the eggs--add the yolks to the liquid mixture, beat the egg whites to soft peaks, then fold into entire mixture. I have found that I can't tell much difference in the waffles or pancakes and it saves time and dirty dishes. My mom never did this, so maybe I don't have a discerning enough palate, but I've never had complaints because I skip this step.

**Warning--these pancakes/waffles are much more filling than those made from white flour. :o)

1 comment:

mub said...

I usually use my standard Better Homes and Gardens pancake recipe with whole wheat flour instead of white, but they admittedly are a bit lackluster. I can't wait to give this a try.