In honor of International Waffle Day, I submit my Grandma’s waffle recipe. (It has pecans in it, a fitting ingredient being that it is also National Pecan Day…who knew.) I would make them myself and show you what they look like in all of their yummy, healthy glory–but, alas, I don’t have a waffle iron. The one my mom bought me when I was in college “went the way all good things must eventually go”, to quote Grandma, and thus I am waffle-less on this auspicious day. But surely someone out there has a waffle maker. Surely? Surely?
Grandma Ruby’s Waffles
Krusteaz Wheat & Honey Pancake Mix
Ground almonds & flax mixture (recipe below)
Nut butter (recipe below)
Strawberries (frozen and thawed or fresh), sliced
Make waffle batter according to package directions.
Add in 1/3 cup or so of almond/flax mixture.
Pour batter into waffle iron and liberally sprinkle with chopped pecans.
Close waffle iron and cook until crispy and light brown.
Top waffles with nut butter (recipe below), strawberries, and Cool Whip. Grandma uses frozen strawberries–partly because she can’t often get fresh strawberries in Guam, and partly because she likes them a little slushy.
Almond and Flax Mixture
Grind equal amounts of almonds and flax. Mix together. (This is also yummy mixed in with hot cereals.)
Grandma’s Nut Butter
2 parts roasted and salted mixed nuts
1 part walnuts
Blend nuts in blender, pushing nuts down into the blades. The heat from the blender brings the oils out and the mixture will come together.