Today is our 100th POST!! Woohoo! We should do something special… like make my favorite breakfast! 😀
Waffles are one of my all-time favorite breakfast foods. I don’t know if it’s just because I had them a lot as a child, or what, but they’ve always been a real treat in the morning… especially with some delicious homemade syrup (see recipe that follows)! I just love making them for the kiddos and me (and hubby, if he’s not already off to work :)), and I feel good knowing that we’re getting some heart healthy whole grains to start out our day.
Hearty Healthy Homemade Waffles
- 1 cup whole wheat flour (white wheat will make for a lighter waffle)
- 1 cup milk (reconstituted powdered milk)
- 1 egg (2 Tbsp egg powder + 4 Tbsp water)
- ¼ cup vegetable oil
- 1 tsp baking powder
- 1 tsp cinnamon (optional, but I love it!)
- dash of salt (optional)
- Preheat your waffle iron (and spray with non-stick spray, if needed)
- Whisk all of the ingredients together in a small mixing bowl.
- Pour the mixture into the waffle iron and allow it to cook for roughly 3-5 minutes, until lightly golden brown. (Don’t let them overcook, or you will end up with crunchy waffles.)
- Remove from the waffle iron and serve with any of your favorite toppings: butter, syrup, jam, fresh fruit, whipped topping, applesauce, etc.
- This makes enough for 1 batch of the large belgian waffles (4 large waffles–1 waffle fills me up). If you need to double the recipe, try using only 1/3 cup vegetable oil instead of 1/2 cup. All the other ingredients can be doubled as usual.
This meal requires electricity simply for the fact that the waffle iron needs electricity. All of the ingredients are shelf-stable, though. But I’m going to see if I can talk Hubby into getting me one of those old-timey stove-top waffle makers for a birthday present or something so that I can enjoy waffles even without electricity. 🙂
And now for the homemade syrup…
My dad used to be the official syrup maker in our home. Actually, he was generally in charge of breakfast altogether. But eventually my brothers started taking over the syrup making chore. I absolutely love our family’s homemade syrup and couldn’t stand the taste of store-bought syrup. I remember being so excited to be able to bring that little secret into my own home once I got married. And then I did get married and wouldn’t ya know it… Hubby isn’t a huge fan of the homemade syrup. He likes his store-bought syrup. *gasp!* I couldn’t believe that anyone would not just fall in love with this! His complaint is that it’s too runny… but any syrup is runny when it’s hot (which is just how I like mine!). So anyway, we agree to disagree and live peaceably with two different types of syrup in our home. 🙂
Homemade Maple Syrup
- 2 cups water
- 2 cups white sugar
- 2 cups brown sugar
- 1 Tbsp maple extract
- 1 Tbsp vanilla extract
- Place the water and sugars in a medium saucepan and stir to combine. Bring to a rolling boil over medium-high to high heat.
- Once it has come to a rolling boil, add the maple and vanilla extracts. Remove from heat and stir.
- Pour into a container with a spout to serve (we always just use a Pyrex glass measuring cup).
- Store remaining syrup in an airtight container (like a glass mason jar or any other storage container) at room temperature (no need to refrigerate). Reheat syrup in the microwave when ready to use again.
Hope you enjoy!!