Did you know six simple ingredients can put a smile on your child’s face? Break out your flour, baking powder, salt, oil, milk and eggs and whip up these ordinary waffles to create an extraordinary breakfast. It’s not cereal and milk again. It’s waffles, “convenience style.” And I’ll show you how.
I start by combining the flour, baking powder and salt in a bowl. Like I do with every recipe, I double it to have these conveniently frozen ready for an ordinary weekday breakfast. I like to use a whisk to combine the dry ingredients in a large mixing bowl (sorry no picture-just imagine using your whisk to stir your dry ingredients).
Then I stir together eggs, milk and oil. I use a kitchen fork to first whip the eggs and then I add the milk and oil.
Pour this into your large bowl and I use my kitchen aid to gently stir the ingredients. I use stir mode and stir only until combined. There’s usually a bit of flour on the bottom of the bowl so I take a rubber spatula and stir that list bit of flour into the batter.
It will thicken as it stands. The baking powder reacts with the milk and flour and thickens while your waffle iron is getting hot.
While we’re waiting, let’s talk waffle irons. I love this quad iron because I can make four waffles at one time. Belgian waffles are great too, but not practical for making a bunch of waffles for my crew. If you have four or less in your family, then Belgian might be the way to go. I love how crispy they cook in the iron. I’ve also see a dual waffle iron. Again nice, but not as practical if your family loves waffles. I picked this quad iron up at Target for less than $15 about three years ago. I’ve seen them at thrift stores and Goodwill and garage sales, so be creative in your shopping. I have an inexpensive brand name and suprisingly it’s held up well.
I believe the iron is hot so I pour the batter onto the waffle maker. Feel free to preheat your iron BEFORE you make the batter, but know that the batter needs about five minutes to activate. I use a 1/4 measuring cup to pour easily.
I close it and wait for the green light to come on to indicate when it’s done. Go by your waffle maker’s directions. I allow mine to cook about thirty to forty-five seconds beyond the green light because we like ours toasty-breaking the rules:)
I can fit a dozen cooled waffles in a gallon size bag. Once the bag is empty I throw it on the side of my freezer to remind myself to make more waffles and re-use the bag.
These freeze fantastic and re-heat directly in a toaster. They don’t stick together. Children or husband can grab an individual waffle if desired. Re-heat frozen waffles on thaw setting if you have one on your toaster. If not, heat at 50% FIRST, turn the dial halfway. Then toast as usual. This may take a close watch with trial and error the first time. Alternately, you can thaw the entire bag for a large group and toast as usual without thawing in the toaster first.
My kids know that waffles or pancakes are a breakfast option on weekdays. It’s a break from cereal. And because I make these with white whole wheat flour, I feel good about this carbohydrate.
This recipe is a double batch making 28 waffles.
I like to top my waffle with natural peanut butter and sliced bananas. I also like low-fat cream cheese with sliced strawberries.
Consider healthy protein choices and fruit instead of homemade syrup made with high fructose corn syrup.
What’s your favorite waffle toppings?