When I think about waffles, I picture a relaxing weekend brunch. But waffles can be a simple weekday option if you make them ahead of time and store them in the freezer. After just a few minutes in the toaster oven, they’re crispy and hot. My mom is actually the one who has been making a lot of waffles lately, since my nephew loves them. (His limited vocabulary does include the word “Yum!”) She gave me a few for my freezer, and they came in handy during my recent busy weeks. I topped them with a little peanut butter, sliced banana, and syrup for a great breakfast.

The recipe my mom uses for waffles is adapted from the recipe that comes with the waffle iron, and the same recipe that my grandmother used. Over the years, the recipe has changed to include whole grains and a little less oil. But I assure you that these waffles are much better than any you could purchase in the frozen foods section of the grocery store!

1 3/4 c. whole wheat pastry flour
2 t baking powder
1 T sugar
3 eggs
1/4 c. vegetable oil
3 T applesauce
1 1/2 c. milk

Preheat the waffle iron. Sift the dry ingredients into a medium sized bowl. Separate the eggs, putting the egg whites in smaller bowl. Beat the egg whites until they are stiff.
Add the egg yolks, oil, applesauce and milk all at one time to the dry ingredients. Beat until there are no lumps in the batter. Fold the egg whites into the batter using a spatula or other flat utensil.
Put a full 1/2 cup of batter in your waffle iron to make a 9-inch round waffle. This recipe makes about eight 9 inch waffles.

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