I have been working at cooking smarter lately. I still love cooking from healthy, local, ingredients. I still avoid canned, prepared and packaged foods. But I am trying to become a better meal planner. To organize meals around common ingredients to make weekly preparation simpler and to do most of the prep. work on the week-end so that there is less to do (and less dishes to wash) on busy weekday evenings.
So far, it is working well. I have discovered some great new recipes. We are eating dinner at an earlier hour most nights. And there is always leftovers to take to work for lunches.
My freezer is also full of hearty breakfast options. I am the kind of person that is hungry the minute I wake up and I need to eat a good breakfast or my stomach starts to growl long before lunchtime (which my students think is funny but I don’t find so amusing!)
I have tried out a few waffle recipes but this is my favourite so far. It is adapted from the recipe entitled “Mom’s Breakfast Waffles” from the book Don’t Panic, Dinner is in the Freezer.
Good Morning Waffles
- 3 cups flour (I used 1 cup whole wheat, 1 cup spelt and 1 cup whole white wheat flour)
- 5 teaspoons baking powder
- 1 teaspoon salt
- 1 Tablespoon maple syrup
- 4 large eggs
- 2 1/4 cups milk
- 1 1/2 teaspoons vanilla
- 2/3 cup melted butter
Combine all of the dry ingredients in a large bowl. In a separate bowl beat the eggs well, until light and bubbly (I love combining cooking with a workout and use a wire whisk for this job, but if you want to save your arm feel free to use an electric mixer). Stir milk and vanilla into the eggs.
Add the egg mixture to the flour mixture and beat again until well-blended. Stir in the melted butter.
Add about 1/2 cup waffle mixture to your waffle iron (or whatever works for your iron) and cook until nicely browned.
I learned from this book that if you want to freeze your waffles, you should slightly undercook them to avoid drying them out when you reheat.
These waffles were great hot from the iron, and also nice reheated in the toaster oven from frozen. I served mine with yogurt and peaches, but they would be wonderful with syrup as well.