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Sunday, February 21, 2010

Breakfast from Food Storage

I just tried a yummy new whole wheat waffle recipe. This one uses both whole wheat flour and nonfat dry milk from your food storage. (I’m always looking for ways to rotate that powdered milk!) We topped these with a berry topping and whipped cream, but they are just as good with maple syrup.

ww waffles
1 1/2 c. whole wheat flour (I like hard white wheat flour)
1 Tbsp. baking powder
1/2 tsp. salt
1/2 c. nonfat dry powdered milk (non-instant)
1/4 c. oil
2 eggs, beaten
2 Tbsp. sugar
Enough water to make the right consistency
Stir dry ingredients together, then stir wet ingredients together and combine. Add water last until the batter is the right consistency for waffles.  Cook on hot waffle iron.

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