Crispy Waffles

by Stuart D. Gathman

Tested May 23, 2003

Whisk together in medium bowl:
1 1/2 cup	whole wheat flour
1/2 cup	corn meal
1/2 cup	flax seed meal
1/2 cup	whole rolled oats
2 tsp	baking powder
2 heaping tsp	brewers yeast
2 heaping tsp	rice protein powder
1 scant tsp	salt
Whisk thouroughly in small bowl or 4 cup measure:
3 cups	skim milk
2	eggs
1/2 cup + 2 tsp	oil

Preheat waffle iron. Quickly mix wet ingredients with dry. Mixture should be thin enough to pour easily, but still "heap" over the top of a measuring cup. Liquid may need to be adjusted depending on humidity and texture of flours.

7" Circular Waffle Iron

Drop by heaping 1/3 cup onto hot waffle iron in a ring. The batter will expand outward and into the center as it cooks. Cook 4 minutes, or until preheat light indicates full temperature has been regained. Use a nylon spatula to tease loose when done.

8" x 9 1/2" Rectangular Waffle Iron

Drop by heaping full cup measure onto hot waffle iron in the shape of the letter "X" connecting the corners. Cook 4 minutes, or until preheat light indicates full temperature has been regained. Use a nylon spatula to tease loose when done.

1/2 recipe makes 5 7" waffles.
full recipe makes 10 7" waffles.

Do not mix more than one full recipe at a time per waffle iron. It will go flat before they are all baked.

Extra Light

Substitute 1/2 cup white flour for 1/2 cup of whole wheat flour.

Buttermilk

Reduce baking powder to 1 tsp. Add 1/2 tsp. baking soda. Substitute 2 cups buttermilk for part of skim milk. Increase milk to maintain proper viscosity - usually by about 1/4 cup depending on thickness of buttermilk.