Wheat Waffles

1 c all-purpose flour

3/4 c white whole wheat flour (can use all-purpose flour)
1 T baking powder
1/2 t salt
2 eggs
1 3/4 c milk
1/2 c vegetable oil

Mix all ingredients together and cook using a waffle iron (pour 2/3 cup of batter for ours).  Serve immediately with desired toppings (syrup, jam, whipped cream, berries, etc.).

Serves 4

Multigrain Pancake Mix

3 ½ c old-fashioned rolled oats

4 c white whole wheat flour

1 c all-purpose flour

3 T sugar

3 T baking powder

1 T salt

1 T baking soda

¾ c vegetable oil

Grind the oats in a food processor until chopped fine but not powdery.  Put the ground oats, flours, and remaining dry ingredients into a mixer with a paddle.  Mix on slow speed, and drizzle the oil slowly into the bowl while the mixer is running.  Store in covered container for months in the fridge or indefinitely in freezer.

To make pancakes, combine:

1 cup mix

2 T all-purpose flour*

1 c buttermilk

1 egg

1 c blueberries (optional)

Let batter stand for 15 minutes, then pour on heated griddle or skillet by ¼ cupfuls.  After 3-4 minutes, check to see if pancakes are golden underneath.  If they are, flip them to brown the other side, about 1-2 minutes.

Makes about 8 pancakes per cup of mix.

*I like thick pancakes, but if you prefer thin ones decrease the flour or omit it entirely.


Recipe adapted from King Arthur Flour Whole Grain Baking