I decided last night that I was going to make waffles this morning for breakfast. I wanted to play around with my usual recipe, which I get from the ultimate cooking bible…
Seriously, this cookbook is one of my favorites. It literally has EVERYTHING you could ever think of to cook in it. For waffles, there are the “Everyday Buttermilk Waffles,” “The Quickest, Easiest Waffles,” and “Whole Grain Waffles.” I usually don’t have buttermilk or whole grain flour, so I go with “The Quickest, Easiest Waffles.”
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar (I usually add 3, sometimes 4 if my husband is home. He likes REALLY sweet batter)
3 teaspoons baking powder
1 1/2 cups of milk (or you could use sour cream or yogurt)
1/2 stick of butter-melted and cooled
1/2 teaspoon of vanilla extract (optional…you could even add more if you like, which I do.)
Combine all the dry ingredients in a bowl. In a separate bowl whisk together milk, eggs, butter, and vanilla. Then gently combine and mix the wet and dry ingredients together. Do NOT over mix!!!
Spray your waffle iron with Pam or brush with oil. When it is ready, start waffling!
So for my variation, I chopped up some bacon and added it in to a spoonful. Then I made a spoonful with shredded Colby jack cheese. Then I made a spoonful with both bacon and cheese. So yummy! The girls devoured them! One of the best things about making waffles is having leftovers to freeze for future breakfasts! Just let them cool, then wrap them up in aluminum or put them in plastic baggies. Pop them in your toaster, and you have a homemade breakfast better that those frozen ones from the store!