* (Can be toasted first by putting thin layer in pan and baking at 350 degrees for 15-20 minutes, or until lightly toasted)
(Makes 4, approx. 7" square)
Let the batter sit for about 20 minutes, or overnight in the refrigerator. You may want to add more milk or water to get them to the consistency you like, depending on whether you're going to turn them into waffles or pancakes. I have varied the dry ingredients radically, depending on what I have around the house. When I don't have molasses, I increase the amount of honey and other liquids. No matter what I do to this recipe, it always seems to turn out great.
I estimate the fat grams per 7" x 7" waffle to be (3 grams, which can vary depending on the grains you use.