This recipe is easy to make. I used vegetable oil in place of the melted shortening and the waffles turned out quite nicely. I will be freezing them in a freezer bag today and warming them in the toaster on busy mornings for a quick and really delicious breakfast.
Whole Wheat Waffles
Yield: twelve 4-inch waffles
Recipe from
More From Oxmoor House
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 3 eggs, beaten
- 1/2 cup shortening, melted
Preparation
- Combine first 6 ingredients in a large bowl; mix well. Add remaining ingredients; beat until smooth.
- Spoon batter into a preheated, lightly oiled waffle iron, following manufacturer's directions. Cook 5 minutes or until brown and crisp. Repeat procedure with remaining batter.
Whole Wheat Waffles Recipe at a Glance
- COURSE: Breakfast/Brunch
- CONVENIENCE: Family
- CUISINE: American
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Waffle Maker
- PUBLICATION: Oxmoor House
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