Mix Ingredients for ~ 6 ½ c of mix
3 c Wheat Flour
1 ¼ c Powdered Milk
¾ c Light Brown Sugar
1 c Wheat Germ
½ c Bran Flakes
2T Baking Powder
½ T Salt
3 c Wheat Flour
1 ¼ c Powdered Milk
¾ c Light Brown Sugar
1 c Wheat Germ
½ c Bran Flakes
2T Baking Powder
½ T Salt
Place all ingredients in a tight sealing container and shake well. Store in an airtight container. Use the earliest expiration date from the ingredients used.
To make 2 c of batter, which makes 6 tradition sized waffles (about 4 by 5 inches), whisk together:
¾ c water
2 T melted butter
2 eggs
½ t vanilla
¾ c water
2 T melted butter
2 eggs
½ t vanilla
Stir in 1 ½c mix
then stir in any add-ins
Batter will be a little lumpy. Use as instructed by your waffle maker. If you find they are too dry you can switch ¼ c of the water for vegetable oil.
Add ins:
½ c finely chopped fresh, frozen or dried fruit (blueberries can be left whole)
½ c finely chopped or crushed nuts
½ c chocolate or other flavor chips
½ c mixture of any of the above
½ c finely chopped fresh, frozen or dried fruit (blueberries can be left whole)
½ c finely chopped or crushed nuts
½ c chocolate or other flavor chips
½ c mixture of any of the above
These waffles are a quick and healthy alternative to the old-fashioned cookbook version. Make up a double batch, that way the left overs can be popped in the toaster for an ultra quick and yummy weekday breakfast!
