but when it comes to waffles, I will not waffle on ‘scratch’ vs store bought mix.
When I was a kid, breakfast was usually cream of wheat or oatmeal. Sometimes we’d get eggs or pancakes but as a special weekend treat…my favorite (besides congee) – waffles.
We didn’t really know how to make them from ‘scratch’ so we used the old standby – Bisquick. Of all the mixes out there, Mom declared this the best.
Well, it is tasty stuff but ingredient wise, it is a minefield of additives and the dreaded trans fats.
Through the years, my sister and I played around with various recipes. This year, 2008, she hit the waffle gold standard…crispy on the outside, soft and tender on the inside. She emailed me of this discovery but upon scrolling down the email – no recipe. Finally, she coughed it up and that has been our stand by recipe.
Now Mom loves her pancakes and waffles too (it’s genetic) but she can’t be bothered with making pancakes or waffles from scratch first thing in the morning.
It’s got to be quick – she’s 70+ and she’s got things to do!
On one of my recent visits, to my horror, she had Brand B Mix sitting on her table. Of course I scanned the label and it is still laden with additives and the dreaded artery clogging trans fats.
“Oh, it’s just a little bit.” Mom always declares when I protest one of her food choices.
True, she has waffles or pancakes once a month or so…(isn’t that right Mom?) but there has to be a better mix…
“No!” she declared…she has tried them all. She definitely gets an “A” for effort.
So, I became inspired to make a better mix…I wanted:
- whole grain
- fiber
- real fat – butter
- as many organic ingredients as possible
- makes a crispy waffle
- Mom likes it better than brand B
After a bit of research here is a recipe for…
Two Sisters Waffle Mix
2 1/2 cups whole wheat flour
1 1/2 cups glutinous rice flour (Mochiko brand or equivalent)
1 1/4 cup all purpose unbleached flour
1/2 cup buttermilk powder (Bob’s Red Mill)
1/3 cup ground flax seed
1/4 cup sugar
2 Tablespoons baking powder (aluminum free)
3/4 Tablespoon sea salt
1 teaspoon baking soda
1 cup unsalted butter, chilled and cut into small pieces
In a large mixing bowl, mix all ingredients with a mixer until the butter is thoroughly incorporated into the flours. The mix will look like a fine meal.
Store in an airtight container in the refrigerator or freezer.
Will keep for 6 to 8 months.
Makes 7 1/2 cups of mix.
To make a waffle or pancake batter, beat 1 egg with 1/3 to 1/2 cup water and stir in 1 cup of the waffle mix.
This year Mom will be getting a bag of this mix for Christmas…I hope it passes…
I know P and I enjoyed our breakfast this morning 🙂
Happy Holidays!
