Monday, April 27, 2015
Blogging from A to Z: W is for Waffle
W is for Whole Wheat Waffles,
I eat them every day,
with yogurt and fresh fruit,
because they taste best that way.
Here's my easy recipe. I usually only fill the waffle iron half way, as a whole one is too big for me. I then store my leftover batter in the fridge. When I go to use it the next day, I simply skim the top off the batter that has turned dark. The batter underneath is still good, I just give it a stir and pour it into the waffle iron. The batter last 2 to 3 days in the fridge.
I love to pile them high with fresh fruit and homemade honey vanilla yogurt. (That recipe will be posted on Wednesday for the letter Y).
Whole Wheat Waffles:
1 cup whole wheat flour (freshly ground is best)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Mix dry ingredients together in a mixing bowl.
In a liquid measuring cup add:
3/4 cup milk
1/4 cup oil
1 tablespoon yogurt
Add to dry ingredients, mix well, and pour into heated waffle iron.