Belgian Waffles

I'm not sure how this happened, but my kids are all huge fans of breakfast.  Me-not so much.  Especially when I was a kid. I guess my girls take after their Daddy in that way.  As soon as their feet hit the floor in the morning they are wanting to eat breakfast.  Their favorites include Cheerios, Life, Rice Krispies (or Kripsies as my 5 year old calls them), or Corn Pops.  They do like oatmeal, especially overnight oats.  But their favorite breakfast is Belgian waffles or pancakes with syrup.  We have tried several waffle and pancake recipes and my favorite is a very simple recipe from my Better Homes and Gardens Cookbook.

I have found that most waffle and pancake recipes call for some sort of dairy product- buttermilk, cream, sour cream, etc.  But, contrary to popular belief you do not need dairy to make a delicious, light waffle. These are crispy on the outside, fluffy on the inside. 

Belgian Waffles:

1 and 3/4 cups all purpose flour

2 tablespoons sugar ( raw cane sugar)

1 Tablespoon baking powder

1/4 teaspoon salt

2 eggs

1 and 3/4 cup vanilla soy milk

1/2 cup canola oil

1 teaspoon vanilla

1 teaspoon ground cinnamon

Directions:

Preheat your waffle maker while you are preparing the batter.

1.In a medium bowl mix together your dry ingredients: flour, sugar, baking powder, salt, and cinnamon.  Make a well in the center.

2.In another bowl add the eggs, milk, oil, and vanilla.  Mix well.  Add the wet mixture to the dry mixture and stir until moistened. 

My helper for the morning, in her brand new feetsie pajamas that she had to  have.

3. Pour 1 to 1 and 1/4 cups batter on the grids.  Follow your waffle makers directions for use.

We turn these into "dippers" for the two littlest ones. 

If I have time I will usually make a double batch so I have plenty to get through the week.  They reheat wonderfully in a toaster. They also freeze well.

And I just had to add this picture of my other little "Helper".  Bruin was so hopeful he would get a waffle too.  And of course he did.

Recipe adapted from the Better Homes and Gardens New Cook Book