- The Washington Times - Tuesday, September 6, 2005

As my children have gotten older they have learned to fix their own breakfast when school is out. Now that school is with us once more, I’m the one urging them to eat eggs, pouring the cereal, pretty much begging them to eat what I know is the most important meal of the day but is, ironically, the one they care least about.

So it’s time to be creative, within reason. Make waffle batter using a convenience baking mix; then, as the children awaken, they can cook their own or at least spoon on their favorite toppings.

I’ll admit my from-scratch waffles were nothing to rave about, but once I learned the trick of using a baking mix, I was serving up waffles that were crispy, light and worth waking up to eat, even on a school morning.

School morning waffles

Nonstick vegetable oil cooking spray for misting the waffle iron

2 cups biscuit mix such as Bisquick

1½ cups buttermilk

1 large egg

2 tablespoons vegetable oil

Butter and pancake syrup or jam, for serving

Preheat an electric waffle iron. Mist top and bottom of interior with cooking spray. Preheat oven to 250 degrees so that waffles can be kept warm until all are ready to serve.

Place biscuit mix, buttermilk, egg and oil in a large mixing bowl and stir until egg is well incorporated. Ladle about 1/3 cup batter onto hot waffle iron, spreading it out so that it almost, but not entirely, covers the bottom.

Close lid and cook waffle for 3 to 5 minutes, or until light comes on to indicate waffle is done. Waffle is fully cooked when it does not stick to top or bottom of iron and has a light brown color. Using a fork, transfer waffle to a heatproof plate and place it in preheated 250-degree oven to keep warm.

Repeat with remaining waffle batter. Serve waffles with butter and jam or a pitcher of pancake syrup.

Makes 6 servings.

TRIBUNE MEDIA SERVICES

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