We usually keep breakfast pretty simple during the week – cereal, fruit, toast, etc. But on the weekends we love to cook up a nice hot breakfast. This past weekend we realized we hadn’t broken out our waffle iron yet (we received it as a gift from our wedding over a year ago). So waffles it was!
The best part of the recipe is that we had leftovers. What did we do with the leftovers? We froze them! If you spread them out on a baking sheet and freeze them for an hour, you can then store them in a gallon size freezer bag and microwave throughout the week.
Give it a try. It’s time to Leggo your Eggo.
First, you will want to beat two eggs in a large mixing bowl until they are fluffy. It helps if you have a hand mixer, even if it is 20 years old like ours. Yes, we have fun gadgets like a stand mixer and waffle oven, but we also have an ancient hand-me-down hand mixer.
Add in flour, milk, vegetable oil (or use Greek yogurt like we did), sugar, baking powder, salt, vanilla extract, and cinnamon.
Mix until no longer lumpy.
Pour 1/2 cup of the batter into a preheated waffle iron (but this depends on the size of your iron).
We accidentally put a bit too much in on our first try.
Cook in the iron until you begin to see the steam subside or until golden brown.
Serve with a pat of butter and maple syrup and enjoy!
- 2 eggs
- 2 cups flour
- 1¾ cups milk
- ½ cup vegetable oil or Greek yogurt
- 2 tablespoon white sugar
- 4 teaspoons baking powder
- Pinch of salt
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- Beat the eggs in a large mixing bowl until fluffy.
- Beat in the flour, oil or yogurt, sugar, baking powder, salt, vanilla extract, and cinnamon until the batter is no longer lumpy.
- Pour ½ of the batter onto a hot waffle iron.
- Cook until steam subsides and golden brown.
- Serve and enjoy.