Recipe of the Week! Waffles!

Don't you love my waffle iron??? It's one of those old ones with the fabric wrapped power cord that is either ON or OFF and looks like it's seen better days... they just don't make them like that any more!

Ohhhhhhh how I LOVE me some waffles! I think it's the crispy exterior.... or maybe it's the soft interior... or maybe it's the little indents that hold all the butter and syrup on top!

Regardless, what a great, easy way to make the kiddos happy and make your house smell great... {I put a little bit of cinnamon and cardamom in mine and it's heavenly!}

There was a time when I though that you could only make pancakes or waffles out of a boxed mix. That was until I got my hands on a recipe for pancakes that is amazing and soooooo easy. I then went in search of a waffle recipe with the same ease. I don't interchange my recipes because... well... I just don't. So feel free to experiment if you must, but I have a recipe for EACH, pancakes and waffles and I'm stickin' too them!

I generally make a double batch of either one because I'd rather make the mess all at one time then do it more often... and I freeze the extras in pairs so you can just grab it out, microwave it to soften it... and THEN toast it to get it crispy. {I found that if I just toast them frozen, they don't get hot in the middle and I don't like mine hard as a rock, so I leave it in the toaster until it's JUST crispy, which is fine, because it's already hot!} Definitely a great breakfast for those kids before school!

Here's the recipe...

• 2 large eggs ~ beat until a little fluffy
• 2 cups all purpose flour
• 1 3/4 cups milk
• 1/2 cup vegetable oil or 1/2 cup melted butter can be substituted
• 1 Tbsp granulated or packed brown sugar
• 4 tsp baking powder
• 1/4 tsp salt

1. Heat up your waffle iron.
2. Beat the eggs.
3. Add the rest of the ingredients.
4. Mix well.
5. Follow manufacturer recommendations for filling your iron... or just eye ball it, about a good 1/2 cup-ish!
6. Bake until the waffle stops steaming.

{a little side note: I underbake mine a smidgen so that I can reHEAT without them getting hard as a brick}