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Waffle Mix Waffles
The recipe makes enough for eight waffles,
but increase it for however many mouths you
need to feed. The waffles freeze well and can
be reheated quickly in a toaster oven.
Makes 8 waffles
3½ cups Waffle Mix (previous recipe)
2 cups reduced-fat milk
2 large eggs, lightly beaten
¼ cup vegetable oil
1 teaspoon pure vanilla extract
1. Put all the ingredients into a medium mixing
bowl. Whisk until almost smooth (some lumps
are OK).
2. Preheat the waffle maker to desired setting
3. Pour a cup of batter onto the center of the
bottom waffle plate. Close the waffle maker
and turn clockwise to flip. Open the second
waffle plate and add a cup of batter onto
the center of that plate, close and turn
clockwise to flip. When the waffles are ready,
carefully open the waffle maker and remove
baked waffle. Then turn and open the second
waffle plate to remove the second waffle.
Repeat with remaining batter.
4. For best results, serve immediately.
Nutritional information per waffle:
Calories 309 (51% from fat) • carb. 43g
• pro. 10g • fat 10g • sat. fat 2g • chol. 51mg
• sod. 426mg • calc. 2328mg • fiber 3g
Multigrain Waffles
A great mix of whole grains. Skip the sugary
syrups and top with fresh fruit.
Makes 8 waffles
1 cup whole-wheat flour
½ cup unbleached, all-purpose flour
¼ cup almond flour or almond meal
(either will work)
¼ cup rolled oats
2 tablespoons yellow cornmeal
2 tablespoons granulated sugar
¾ teaspoon kosher salt
½ teaspoon baking soda
½ teaspoon ground cinnamon
2½ cups buttermilk
3 large eggs
1 teaspoon pure vanilla extract
²
⁄
³
cup vegetable oil
1. Combine dry ingredients in a large mixing
bowl; whisk until well blended. In either a
large measuring cup or a separate mixing
bowl, combine the remaining ingredients
and whisk until well combined. Add the
liquid ingredients to the dry, whisk until
almost smooth (some lumps are OK).
2. Preheat the waffle maker to desired setting.
3. Pour a cup of batter onto the center of the
bottom waffle plate. Close the waffle maker
and turn clockwise to flip. Open the second
waffle plate and add a cup of batter onto
the center of that plate, close and turn
clockwise to flip. When the waffles are ready,
carefully open the waffle maker and remove
baked waffle. Then turn and open the second
waffle plate to remove the second waffle.
Repeat with remaining batter.
4. For best results, serve immediately.
Nutritional information per waffle:
Calories 352 (59% from fat) • carb. 28g
• pro. 9g • fat 24g • sat. fat 3g • chol. 73mg
• sod. 336mg • calc. 210mg • fiber 3g
Buckwheat
Blueberry Waffles
Buckwheat imparts a natural nutty flavor
to these waffles – they pair great with our
Blueberry Syrup on page 19.
Makes 8 waffles
1¼ cups unbleached, all-purpose flour
1 cup buckwheat flour
2 tablespoons yellow cornmeal
2 tablespoons granulated sugar
½ teaspoon baking soda
¾ teaspoon kosher salt
2½ cups buttermilk
11
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