Saturday, December 10, 2011

Four Grain Waffles with Blueberry freezer jam

I love to make pancakes or waffles for breakfast.  I think I've mentioned this before.

This time, I had homemade vanilla ice-cream and blueberry freezer jam ready as toppings.  And it didn't take much convincing to get my hubby and girls to go along with it.

I guess we all have sweet teeth.

Four Grain Pancakes or Waffles
Adapted from Pillsbury Complete Cookbook

3/4 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup cornmeal
1/3 cup quick-cooking rolled oats
2 tsp. baking powder
1 tsp. baking soda
1/2 salt
1 2/3 cup buttermilk (1.75 T. lemon juice + milk to make 1 2/3 cup)
1/4 cup butter, melted
2 T. sugar
2 eggs, beaten

  • In large bowl, combine all dry ingredients.
  • In a small bowl, combine the buttermilk and eggs
  • Add to dry ingredients with the melted butter and stir to combine.
  • For Pancakes; pour about a 1/4 cup of batter on a hot griddle or skillet.  Cook for 2-3 minutes or until the edges look cooked and the surface is covered by breaking bubbles.  Turn and cook the other side an additional 2 minutes.
  • For Waffles;  cook according to manufacturer's instructions.

Top with your favorite toppings.  Maple syrup, apple sauce, ice-cream or freezer jam.

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