|Wheat: Chemistry and Utilization|
|by Albert W. Hoveling|
This new book meets the need for a comprehensive, up-to-date review of wheat chemistry, processing and uses.
1 - 10 of 75 for whole wheat waffles
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Whisk together the ... just till combined. Cook the waffles as directed in the instructions that came with your waffle iron. Yield: about eight 8" waffles.
Mix. Beat well. Cool on well oiled griddle or in hot waffle iron.
Sift together flour, ... salt. Stir in wheat germ. Combine milk, ... in the batter. Bake until golden brown in a waffle iron. Makes about 18 (7") waffles.
Beat eggs until ... Cook either as waffles or as pancakes. ... inch) waffles. Note: I use whole wheat pastry flour. Also I add no sugar. These are wonderful!
Stir together whole wheat flour, brown sugar, ... 4 (10 inch) waffles. Serve topped ... peaches and bananas; snipped raisins; and additional chopped nuts.
Combine dry ingredients - combine wet ingredients in another bowl. Combine until moist. Reserve egg yolks. Beat and fold in last. (Cherryville)
Note: The oats ... turn them into waffles or pancakes. You ... to make pancakes; bake for 1-2 minutes on each side. Makes about 4, depending upon size.
Combine first 5 ... (about 146 calories per 4 inch waffle and 1 tablespoon syrup). Note: Freeze waffles up to a week, if desired, and reheat in a toaster.
Mix dry ingredients ... ingredients. For lighter waffles, separate eggs. ... Add vanilla and egg yolk. Add honey gradually while whipping. Makes 1 cup.
Mix dry ingredients, including ... Stir in remaining ingredients. For lighter waffles, separate eggs. Beat egg whites until stiff and fold in carefully.
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