|Posted on February 16, 2014 at 11:10 PM|
AS PROMISED THE HEALTHY HOMEMADE WAFFLE MIX-BECAUSE YOU KNOW WHAT GOES INTO IT!
HOME MADE WAFFLE MIX
12 c ups all purpose flour
6 cups all purpose flour and 6 cups white whole wheat flour
8 tablespoons baking powder
4 teaspoons salt
2 cups sugar
Mix all ingredients together with a whisk and store in an airtight container. For short term use the mix may be stored on a pantry shelf, but for long term use I like to store the mix in my auxiliary refrigerator in my garage.
1 1/2 cups waffle mix
4 tablespoons melted butter or Smart Balance Blend
2 eggs or 1 egg and 2 eggwhites or 1/2 cup egg substitute
1/2 cup buttermilk or 1 cup milk mixed with 1/2 tablespoon vinegar or lemon juice
In a mixing bowl combine all ingredients and mix until mixture is smooth and contains no lumps.
For cooking ther waffles, follow the directions for the particular waffle iron that you are using.
Now the fun begins-I have made so many variations of waffles and I know that you can too, but I will give you a few ideas, but you are on your own from there.
For berry waffles simply mix in aproximately 1/4 cup of berries and for a more pungent flavor add 1/4 cup of Sorrel All Fruit jelly to you batter, they have some wonderful fruit blends. Cinnamon Apple waffles are my go-to blend because cinnamon stabilizes your blood sugar and because I am a predesposed diabetic this is important to me. Simple add 1/4 teaspoon cinnamon and one shreddedd peeled apple to batter or 1/4 cup natural applesauce.
The kids just love Peanut Butter and Jelly waffles-add 1/4 cup of peanut butter that has been slightly melted until creamy to batter. Serve with a syrup made by melting their favorite jelly with a small amount of water.
3 cups all purpose flour
1 1/2 cups all purpose flour and 1 1/2 white whole wheat flour
4 tablespoons granulated sugar
2 teadpoons baking powder
1 teaspoon soda
1 teaspoon salt
In a bowl, whisk together all of the ingredients until well blended and store in an airtight jar on your pantry shelf for short term use or in your refridgerator for long term use.
Butter Milk Pancakes
1 1/2 cups pancake mix
2 large eggs or 1 egg and 2 eggwhites or 1/2 cup egg substitute
1 1/2 cups buttermilk or 1 1/4 tablespoons of vinegar or lemon juice-let milk rest for a few minutes until it curdles
Combine all ingredients with whisk until only a few small lumps remain. Heat a large nonstick skillet or griddle over medium or low heat until hot. Spray lightly with butter flavored cooking spray. Pour three 1/3 scant cups of batter into skillet or on griddle and cook pancakes until bubbles appear on edges and in the middle of pancake aproximately 1 or 2 minutes. Using a spatula lift gently and if the underside is golden brown, carefully flip them. Cook the pancakes 1 minute more an again check to see if golden brown, if so, transfer to a cookie sheet and cover loosly with foil to keep warm until all pancakes are down.
use some of my ideas to change the texture and flavor of the pancakes as with the waffles.