We just had these waffles yesterday and they are quick and easy and scrumptious! A great way to use your food storage and get those wholegrains into your diet. I serve them with strawberry syrup - yum!
1 cup whole wheat kernels
1 teaspoon flax seed
1 cup milk
2 eggs
1/2 cup milk
4 teaspoons baking powder
1/2 cup oil (Olive oil is good)
1/2 teaspoon salt
Put milk, wheat and flax into the blender. Blend until mushy. Add remaining ingredients and blend 3-4 minutes. Preheat waffle iron & cook.
STRAWBERRY SYRUP
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1 pint fresh strawberries, halved or 1 pint strawberry puree
3/4 cup sugar
2 Tablespoons corn syrup
1 ½ teaspoons lemon juice
½ teaspoon butter
Place strawberries in blender or food processor; cover and process until smooth. Transfer to a saucepan; add sugar, corn syrup, lemon juice and butter. Bring to a boil; boil and stir for 1 minutes. Skim off foam. Strain seeds, if desired. Serve warm over waffles, pancakes or cool and serve over ice cream. I made ours from some strawberry puree that I purchased from the cannery and it was so quick and easy!
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