Yield: 2 Servings
|1¾ cup||Whole wheat flour; fine|
|½ cup||Wheat bran|
|1 cup||Skim milk|
|2 teaspoons||Dry yeast|
|2 \N||Egg whites or egg replacer|
|1 teaspoon||Apple pie spice|
|2 \N||Apples; grated|
In a 2 quart measuring bowl or other utensil that will pour easily, mix flour, bran, salt and spice; set aside. In a medium bowl, combine yeast, water, and honey, and let rest 5 minutes while peeling, coring, and grating apple. Add grated apples, applesauce, milk, and egg whites to yeast mixture; mix well. Stir into dry ingredients. Cover and let rest for 15 minutes. Pour about 1 cup of batter into a hot waffle iron* and cook for 7 ~ 8 minutes, or until the lid lifts easily.
Pour about ½ cup of batter onto a medium-hot, nonstick griddle and flatten cakes so the enter will cook. Cook about 10 minutes on first side, about 6 - 8 minutes on the other side. Don't turn until bubbles form on top. These cakes are thicker than regular pancakes and take longer to cook.
NOTES : * Lightly oil a nonstick waffle iron before heating to prevent sticking. To keep warm before serving, place cooked waffles in a warm oven on a bare oven rack.
Recipe by: 14 Days to New Vigor & Health Mormon Diet Posted to EAT-LF Digest by "Dorothy Tapping" <unicorn4@...> on Mar 16, 1998