Pumpkin Blender Wheat Waffles with Caramel Sauce: Whole Wheat Food Storage Recipes
For great seasonal waffles that let you grind wheat in the blender look no further than a variation on an old favorite! Blender Wheat Waffles! These are just as delicious and just as easy as the original recipe. Plus, we’re using a lot of food storage and LOVING IT!! You don’t need the caramel syrup to make it taste delicious. Feel free to use whichever kind of syrup your family enjoys.
Pumpkin Blender Wheat Waffles with Caramel Sauce
1 Cup Milk (3 T. Powdered Milk and 1 C. Water)
1 Cup + 2 Tbs Wheat Kernels, whole & uncooked
2 Eggs (2 T. Powdered Eggs and 1/4 C. Water)
2 tsp. Baking Powder
1/2 tsp. Salt
1/4 Cup Oil
1 Cup + 2 Tbs Wheat Kernels, whole & uncooked
2 Eggs (2 T. Powdered Eggs and 1/4 C. Water)
2 tsp. Baking Powder
1/2 tsp. Salt
1/4 Cup Oil
1/2 Cup Pureed, Cooked Pumpkin
1-1/2 t. Pumpkin Pie Spice
2 Tbs. Sugar
2 Tbs. Sugar
Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt, pumpkin, pumpkin pie spice and honey or sugar to above batter. Blend on low. Pour batter into hot prepared waffle iron from the actual blender jar (only one thing to wash!)
For a yummy variation, put chopped pecans on the top of the batter in the waffle iron before closing.
Caramel Syrup
3/4 C. Butter
1-1/2 C. Sugar
2 T. Light Corn Syrup
3/4 C. Buttermilk
1 t. Baking Soda
2 t. Vanilla
Combine ingredients in sauce pan (it gets frothy so make sure and use a large enough pan so it doesn’t spill over). Stirring constantly, heat sauce until boiling and then boil for 5 minutes.
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