WHOLE WHEAT PANCAKES/WAFFLES

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Contributed by Mary Jo Tansy
  • 2 eggs
  • 1-1/2 c. milk
  • 3 T oil
  • 1-1/2 c wheat flour
  • 1 T baking powder
  • 3/4 t salt
In a bowl, mix together the flour, baking powder, and salt. Form a well in the center and add the eggs, milk, and oil. Beat well until thoroughly mixed. Let set 2 minutes. 

Cook on a lightly greased hot griddle, frying pan, or in a waffle iron. 

Toss a few tablespoons of chopped pecans in on the bottom half of the waffle iron just before adding the batter,  if desired. 

Equivalent amounts of powdered egg and reconstituted powdered milk from your food storage can be used substituted for fresh.



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