Saturday, November 10, 2007


In our house we like waffles for breakfast, lunch or dinner! For years I just used packaged Bisquick mix until one day I read the label and realized there were artificial ingredients in the mix in order for it to sit on the store shelf and then be able to sit in my cupboard or refrigerator indefinitely. Plus--it is expensive! This recipe came from my Grandma's old cookbook and takes a few more minutes of prep time, but the taste and health benefits are more than worth it. The whole wheat flour gives these waffles a hearty taste and a little bit darker color. We plug the waffle iron in right at the table and make these one at a time for each person so they are still warm when served.

Heat your waffle iron while mixing up the batter.

Beat 2 eggs well.

Using a wire whisk, beat in:

2 cups buttermilk OR sour milk (2 cups regular milk with 2 Tablespoons lemon juice or vinegar stirred through)
1 teaspoon soda
1 cup sifted all purpose flour
1 cup whole wheat flour
2 teaspoons aluminum-free baking powder
1/2 teaspoon salt
6 tablespoons soft shortening

Whisk everything together until smooth and the shortening is in small bits throughout. This is a thin batter. Bake in a hot waffle iron and serve warm covered with sliced, fresh or frozen strawberries and real whipped cream, pure maple syrup, jelly, jam or fruit. Makes approx. 8 waffles.

***If you like nuts, you can sprinkle 2 Tablespoons coarsely chopped nuts over the batter as soon as it is poured into the waffle iron. 2 Tablespoons fresh blueberries can be sprinkled over the batter once it is poured in the waffle iron for delicious blueberry waffles.

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