Thursday, December 29, 2011

Weekend Waffles

After much nagging from Dusty over our Christmas vacation (love you honey!), I'm once-again writing for my blog.  :)  There hasn't been a lot of cooking in our house during the last part of 2011.  Just a month after my shoulder surgery in September, Dusty and I found out that we had a baby on board.  Drosche #3 is due in June 2012 and since then I've struggled with morning (noon & night) sickness.  We've eaten a lot of boxed, already prepared, and fast food.  But it slowly starting to get better and I'm looking forward to cooking again and resurrecting the blog.  :)

So, onto a new and exciting post...  I love big breakfasts! During the week, I have a list of quick and healthy breakfasts for me and the kiddos posted on the side of the fridge, things like yogurt, cheese sticks, toast and peanut butter.  Lots of things that we can just grab and go.  But on the weekends, I like to do breakfast up right.  This morning, we had the cousins over for a sleepover and so with three extra mouths to feed, I knew my go-to waffle recipe would be awesome.  We're trying to cut out a lot of the processed, boxed/canned foods and so a few weeks ago, I found this waffle recipe.  It's super easy and if you double it, you'll have plenty of leftovers to freeze.  And the best part is that you can pop them in your toaster or microwave just like an eggo during the week.  So this is written as my doubled recipe which will make a TON of waffles, but you can always half it if you don't want all of the leftovers.  And fear not, I know there's a lot of powdered sugar on those waffles in the picture, they are sweet enough, I just like my waffles almost like desert.  :)

4 cups flour
2 teaspoons salt
2 tablespoons and 2 teaspoons baking powder
1/4 cup white sugar
4 eggs
3 cups buttermilk (regular milk can be substituted but I love the tang this provides)
2/3 cup butter, melted
2 teaspoons vanilla extract

Preparation Instructions:
  1. In a large bowl, mix together the dry ingredients: flour, salt, baking powder and sugar.  Set aside. 
  2. In a separate bowl, beat the eggs. Stir in the buttermilk, butter and vanilla. Pour the wet ingredients into the flour mixture; beat until blended.
  3. Preheat your waffle iron.
  4. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately. 
  5. If you are going to freeze the leftover waffles, allow them to cool completely.  Then stack between layers of wax paper in a gallon-sized Ziploc bag.  
Adapted from a recipe posted on All Recipes: 

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