Whole Grain Waffle Mix
My heart leaps up when I behold. . . .
Spring has sprung in my part of the world. Everything's up and blooming. And early. Way early. Six weeks early. We already have azaleas in our part of New England! How is that possible? It's almost preternatural. But I will say this: it's gorgeous. Daffodils, forsythia, tulips, azaleas, fruit trees--everything's singing at the same time. Usually the whole fandango stretches out over several weeks, if not a month of more. Not this year.
No wonder I want a quick breakfast so I can get to the computer, get my work done for the day, and get out into the garden. (Oh, that first picture isn't my house! Ha! I wish! More on that in a second.)
Bruce always has a whole grain waffle mix ready to go in the pantry. All the dry ingredients are whisked together--all I have to do is add the liquids to make a batter (and heat up the waffle iron, of course).
Here's the recent whole grain mix he created: 4 cups all-purpose flour, 2 1/2 cups whole wheat flour, 1 1/3 cups yellow cornmeal, 3/4 cup toasted wheat germ, 3/4 cup malted milk powder, 3/4 cup sugar, 1/4 cup baking powder, and 4 teaspoons salt. Mix all that together, then pour it into a sealable container, seal tightly, and keep in the pantry for several months, up to six.
When you're ready to make waffles, mix 1 cup plus 2 tablespoons of the dry ingredient mix with 1 large egg, a little more 1/3 cup milk (I actually use fat-free--more on this below), 2 tablespoons nut oil (I prefer toasted pecan oil--but walnut or hazelnut are outstanding), and 1 teaspoon vanilla extract.
About the milk: because of ambient humidity and such, the dry ingredients may accept more or less of the liquid to become a good, thick batter. Stir in 1/3 cup milk, then be prepared to add a little more. You don't want it soupy but like a thick muffin batter.
Stir it all up and you're ready to go. That'll yield about three waffles in a standard maker. Double or triple the batches at will.
If you thin the batter out with a little more milk, you can turn it into pancakes--which are heavenly with little bits of diced banana splattered around them as they cook.
Oh, and those daffodils. They're part of a land trust in our county. A bunch of ladies-of-a-certain-age decided they were going to use the area to plant bulbs. As you can see, they went insane. And the results are sublime. The whole thing must cover 15 acres, if not more. I leave you with one last picture, because spring is worth it.
breakfast, maple syrup, waffle, waffle mix, whole grain
Reader Comments (5)
So happy to have this recipe, and I'm not just saying that. I'm intrigued by the flavor the malted milk powder will add and think if I add a few chocolate chips I may dub these Milk Duds waffles. (Am I allowed to do that?) Seriously, I'm printing this out.
Chocolate for breakfast. You're my kind of person!
*sigh* your spring has sprung and it looks so beautiful. Those flowers on the hillside look straight out of a movie. I wish we had some ladies- of- a- certain age to plant some bulbs around here. Beautiful!
looks like Northfield to me!
I was gonna say, "If that's your backyard, I need to move THERE!'' LOL. Forget the house in Pacific Heights for $300,000. That amazing view might just top that.