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    Multi-Grain Waffles & Pancakes


    Source of Recipe


    (mystic)

    Recipe Introduction


    Traditional waffles are a butter-laden, high-carb indulgence, but they make the transition to good fats and smart carbs beautifully, yielding crisp, nutty-tasting waffles with all the sweet pleasure of the original. The batter can also be used for pancakes.

    List of Ingredients




    2 cups buttermilk

    1/2 cup old-fashioned rolled oats

    2/3 cup whole-wheat flour

    2/3 cup all-purpose flour

    1/4 cup toasted wheat germ or cornmeal

    1 1/2 teaspoons baking powder

    1/2 teaspoon baking soda

    1/4 teaspoon salt

    1 teaspoon ground cinnamon

    2 large eggs, lightly beaten

    1/4 cup packed brown sugar

    1 tablespoon canola oil

    2 teaspoons vanilla extract

    Recipe



    Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.

    Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.

    Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.

    Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.

    Serving size: 8 servings (2 waffles each)

    Wrap any leftovers individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster or toaster oven

 

 

 


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