Waffles are something that I remember from my childhood, but we didn’t often make them from scratch. Yes, we had the good ole Eggo Waffles. You better believe I wanted people to let go of my Eggo. This post isn’t about Eggos though. It’s not sponsored by them either. This post is about making your own waffles at home and adding a little pizzazz. We made plain, blueberry, and pancetta and cinnamon. I have tried each flavor and they are all delicious.
The greatest part about these waffles is that they are easy for you to freeze. You can cook up everyone’s favorite flavor of waffle for very little money, and it makes your busy mornings a little easier. You pop one of these bad boys in the toaster and then BAM you’ve got breakfast. You can eat it at the table or on the go. I like mine with a little bit of peanut butter or drenched in syrup. It only takes about 2 minutes to toast. I’ve found these to be a lifesaver now that I wake up starving every morning. The baby is sure to remind me that breakfast is a very important part of my day.
- 1¾ c all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ¼ tsp salt
- 2 eggs
- 1¾ c milk
- ½ c cooking oil or butter, melted
- 1 tsp vanilla
- 1 c blueberries (optional)
- 1 pancetta, diced (optional)
- 2 tsp cinnamon (optional)
- In a medium bowl, stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
- In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
- Pour 1 to 1¼ c batter onto grids of a preheated lightly greased waffle baker (use a regular or Belgian waffle baker). Close lid quickly; do no open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.