10 Grain Waffles

Moving is getting pretty thick, here, now. We move out in 2 1/2 weeks now, and the crazy…oh, the crazy. Had to drop the running, but I did love it and I am looking forward to starting up again during our few weeks hiatus with my awesome in-laws, before we head east!

Running isn’t the only casualty of crazy. My kids have started swirling mournfully through the kitchen at mealtimes, asking why I don’t make pancakes anymore. Poor things, they are right. I don’t. It’s cereal for breakfast these days, and now our landlord is trying to sell the house…which means we need to let the realtor show the house. With 8 kids. Packing to move out of state. Getting ready for a new job.

It’s a special flavor of crazy. It makes my brain hurt.

So we aren’t making waffles these days, but in case you’d like to, here is a recipe I’m mildly proud of. I don’t make up my own recipes much, I just like to tinker with other peoples’. This one is an exception, and it’s a favorite.

10 Grain Waffles

  • Time: 30 minutes. Ish.
  • Difficulty: easy
  • Print

Light, crisp whole grain waffles

Credit – www.greencatholicburrow.com

  • 1 1/2 c whole wheat pastry flour
  • 1/4 c 10-grain hot cereal (dry)
  • 1 heaping T baking powder
  • 1/4 t salt
  • 2 eggs, separated
  • 1 3/4 c milk
  • 1/2 c oil
  1. Mix the dry ingredients in a medium bowl; mix the egg yolks, milk, and oil in another.
  2. Add wet ingredients to dry and mix till just combined.
  3. Beat the egg whites till stiff, then fold lightly into batter.  Leave a few fluffs of egg white.  It should look like the picture.
  4. Bake according to your waffle baker’s instructions.  Serve it up with butter and real maple syrup. Unless you like that weird fake stuff, in which case, hooray for your budget. 😉

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