Breakfast is a big deal at our house, especially when it's for dinner (which the Tom and the kids call brinner). At least every other week (and sometimes once a week) something breakfast related makes it's way onto our table. Omelets, pancakes, biscuits and gravy...they're all great, but right now our family favorite is these waffles.
The only problem I've had with them? You can't shape them into numbers like I normally do with birthday pancakes!
makes 6 - 8 waffes, depending on how thick you prefer your batter
2 c. all purpose flour (I like unbleaches)
1 T. white sugar (I've used sucanat and it's just fine)
4 t. baking powder
1/2 t. salt
1 3/4 c. milk (plus a bit more if you like a thinner batter)
1/2 c. butter (or vegetable or coconut oil)
1/2 t. vanilla extract
Preheat waffle iron.
Beat eggs in a large bowl until fluffy.
Beat in rest of ingredients until just smooth.
Pour about a half cup of batter (give or take) into preheated waffle iron and cook until golden brown.
- I prepped several bags of the dry ingredients on my baking day, wrote the rest of the ingredients on the bag and threw them in the freezer. When we want waffles, all I have to do is pull them out, beat the eggs and add everything else. Just a little bit easier.
- You can keep leftover batter in the refrigerator for a few days, but not too long. It starts to look like a science experiment (mine started turning green after day 5).
- I'm planning to experiment with adding a bit of whole wheat to the mix, but that will likely require a bit more liquid.
- The recipe said to spray the waffle iron with a non-stick cooking spray. I don't use it and don't even have any in my kitchen, and I've never had my waffles stick.
This post is linked to: The Grocery Cart Challenge's Recipe Swap.