Taste Tested Tuesday (on a Wednesday): Waffles
Posted by Andrea
The past two weeks been busy ones! We’re wrapping up the fall sessions of our homeschool cooperative and Awana. In addition, the girls are in the midst of a major birthday party blitz, celebrating with several friends who have fall birthdays. We’re working to wrap up all our Christmas shopping by the end of this month and now the invitations for holiday gatherings have started rolling in. We’re still active in church ministry and of course we’re busy striving to maintain a smoothly run household.
Such a packed family calendar has left little time for me to blog and unfortunately, I missed yesterday’s Taste Tested Tuesday. However, there’s no need to fear as I’ve got another tried and true recipe I think you’ll enjoy.
Over the past week, I’ve had “breakfast on the brain”. Earlier this week, my morning meal addiction caused me to purchase a Cuisinart classic waffle maker and the large Presto 7034 Electric Griddle, two must haves for those who are serious about big breakfasts. (I just adore those 20% off Bed Bath and Beyond Coupons and I live for Macy’s One Day sale!)
It’s a good thing I purchased that waffle maker, as I read an interesting story online today. Apparently, things are not well over at Kellogg’s. There’s a waffle shortage and the term “Leggo of my Eggo!” may take on new meaning. The bakeries that prepare Eggo waffles have had to shut down temporarily due to flooding and equipment repairs. This means waffle purchases may be rationed!
If you’re a waffle lover, there’s no cause for alarm. You can easily make excellent waffles from scratch and I promise you, they’ll taste much better than the frozen ones. The waffle recipe I use is the same recipe I use to make pancakes. Sweet Pea has a milk allergy, so I use soy milk. No one who has ever eaten these pancakes misses the dairy. To ensure super ease of preparation, I toss all the ingredients into my blender and combine them there.
These waffles are crisp and light and their golden nooks are perfect for cradling ample amounts of butter and syrup. Though waffles are great for breakfast, the girls and I have enjoyed ice cream sandwiches using these waffles.
Waffle and Pancakes
1 cup all purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1 cup soy milk
3 tablespoons vegetable oil
1 large egg
Combine the dry ingredients. In a separate bowl, combine milk, oil, and egg. Add this mixture to the dry ingredients and mix until combined.
To make pancakes: Pour about 1/4 cup batter on a preheated 325 degree griddle or skillet. Flip the pancakes when lots of bubbles appear. Brown lightly on the other side and remove from the griddle.
To make waffles: Add 1/2 cup batter to a preheated and well oiled waffle maker.
Photo: Courtesy of Qfamily (Flickr)
I think I will make some for breakfast on Thanksgiving Day !