For rainy-day baking, keep a bag of whole-wheat flour on hand in the refrigerator (it has a shorter shelf life than white flour, but the fridge will help extend it). Substitute it for half of whatever amount of white flour the recipe calls for to make cookies, muffins, pies, or cakes. And keep whole-wheat pasta, bread, and English muffins on hand to make kid-pleasers like whole-wheat mac-and-cheese, grilled cheese, or mini pizzas.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
Preparation
Step 1
1. In the bowl of an electric mixer fitted with the paddle attachment, combine the first 8 ingredients.
Step 2
2. Preheat a waffle iron. When it is hot, spray its surface lightly with the cooking spray or brush it with the butter.
Step 3
3. Fill a medium-size ladle with batter and pour it onto the waffle iron. Cook until the waffle is golden brown and a toothpick inserted into the middle comes out clean, approximately 3 to 5 minutes. Serve hot with maple syrup and butter or fresh berries.
