On the last day of school, I found myself talking with a group of moms while we waiting for our munchinkins to be freed for the summer. As it happened the topic of food and what to feed the kiddies over vacation came up. I told the ladies that King Waffle reigned over our breakfast table. Crowned with fruit, syrup, or even peanut butter; homemade waffles are a cinch to make and a kid pleaser!
Today’s offering for the tummy is also a great step in cutting store bought items out of your freezers. We all know the leggo my eggo ad campaign and I say that you should leggo any eggo’s. They’re just junk food served in the morning. Making waffles at home is deliciously easy and leftovers freeze great for future mornings. Cut your homemade frozen waffles in half and pop them into the toaster, now that’s a breakfast that’s fast and full of ingredients you can pronounce and colors that come from nature.
½ cup unbleached flour
½ cup whole wheat flour
2 tablespoons sugar (optional)
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
2 tablespoons melted unsalted butter
1 teaspoon vanilla
1 cup buttermilk
- Whisk all dry ingredient together in a small bowl
- In a medium bowl, beat eggs and add vanilla
- Slowly add the melted, room temperature butter to eggs
- Stir in buttermilk
- Add dry ingredients into wet ingredients.
- Do not overmix, you just want to pull the batter together, it can still be clumpy.
- Spoon into hot waffle iron
- Accept morning applause 😉
My waffle recipe is a variation of Alton Brown’s. I miss Good Eats! I cut his measurement by half and get about 5-6 waffles per batch
Strawberry Ricotta Filling
There isn’t too much to this and I don’t really have measurements. Usually I just combine sliced strawberries macerated in sugar with ricotta. Let sit a few moments to gel together, then spread onto waffle halves. Simple yet tasty!