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Breakfast and Brunch Recipes Pancakes and Waffles
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| Servings: | 8 |
| Author Notes: | The experts at The Culinary Institute of America have done yet another fabulous book. This one is important for anyone who wants to eat a healthier diet – and isn’t that everyone. Drawing on the latest dietary guidelines, this encyclopedic book includes detailed information and advice on ingredients and serving sizes, guidance on developing recipes and menus, and more than 400 delicious recipes. Nearly 150 vibrant, color photographs showcase finished dishes and illustrate the techniques, ingredients, and equipment of healthy cooking. |
| Ingredients: |
12 fluid ounces nonfat buttermilk 1 egg 2 egg whites 2 fluid ounces vegetable oil 4 ounces all purpose flour 3 ounces whole wheat flour 1 1/2 ounces cornmeal 2 1/2 ounces rolled oats 1 tablespoon baking powder 1 ounce sugar vegetable oil spray as needed |
| Instructions: |
Makes 16 Waffles
2. Combine the flours, cornmeal, oats, baking powder, and sugar in a separate bowl. Add the dry ingredients to the liquid ingredients and mix just until incorporated. 3. Lightly spray a hot waffle iron with vegetable oil. Ladle 2 fluid ounces of the batter into the waffle iron and cook until the waffle is golden brown, about 3 minutes. Serving Suggestion: |
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Written by: Coree Silvera01 February 2011 |
| Love the flavor whole grains add to foods. These waffles would take a bit more work than using an instant mix, but worth it.z |
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