My boys live on waffles and way way back when Zain was little I would buy frozen waffles from the grocery store because they were easy and seemingly nutritious–right?!?! But over time, as I would make waffles on the weekends, Zain would revolt against the grocery store waffles, which was a compliment, I guess, but seemed like way too much work to make waffles every day. So instead, I started making large batches on the weekend. Enough for them to eat them for a weekend morning and enough to freeze for the week. Once they are cooled, I put them into a large freezer ziplock bag and then I pull out however many I need each morning and pop them into the toaster–walla! Who needs grocery store frozen waffles!?!
My base recipe for these waffles is from my go to cookbook (outside of my own) Better Homes and Gardens New Cookbook. We had this growing up and my mom gave it to me once I got my own apartment. It’s a bit weathered, and many of the pages are stuck together near my favorites, but really does cover all of the basics. It works well to see a few options on how something is made, and then take the best of each of them and make your own version. For this, I’ve added the cinnamon and the brown sugar and I make mine gluten and dairy free. I use Cup4Cup flour and almond milk. For my next version, I’ll try coconut oil in lieu of the cooking oil.
- 1 3/4 cup Flour (If you use a gluten free flour, add 2 extra Tablespoons))
- 1 tablespoon Baking Powder
- 1/4 teaspoon Salt
- 1 teaspoon Cinnamon
- 1/4 cup Brown Sugar
- 2 Egg Yolks
- 1 3/4 cup Milk of Choice
- 1/2 cup Oil
- 2 Egg Whites
|In a medium mixing bowl stir together all of the dry ingredients and then make a well/hole in the center.|
|In another mixing bowl mix together the egg yolks, milk, and oil. Once combined add them to the dry ingredients and mix until moistened leaving some lumps.|
|In a mixer with the wire attachment (or with a hand held mixer) beat the egg whites until they have a stiff peaks. Fold them into the combined batter. If you don't have time, you can skip this step and just use whole eggs when mixing with the milk and oil, but I have found when I make this gluten free, it helps make the batter lighter by doing this step.|
|Then make them in your preheated waffle iron and make sure you spray/grease your iron before cooking. My waffle iron is more of a Belgian style with two rectangular waffles and each waffle takes 1/3 cup of the batter.|