(from wheat quick recipe)
2 cups wheat quick
1 egg
1 to 2 cups water
2 tablespoons salad oil
Put all ingredients in a bowl and blend. Bake on hot waffle iron. Makes 2 large waffles. (For a lighter waffle, add one more egg. Separate eggs, whip whites, and gently fold them in last.)
(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 111)
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