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
3 cups buttermilk (regular milk can be substituted but I love the tang this provides)
2/3 cup butter, melted
2 teaspoons vanilla extract
- In a large bowl, mix together the dry ingredients: flour, salt, baking powder and sugar. Set aside.
- 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.
- Preheat your waffle iron.
- Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.
- 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.