Today marks the last day of what I consider “Summer”.
Tomorrow “Mayhem” and “Chaos” head back to school and I head back to the real world of schedules, appointments, classes and work.
We also go back to the morning rush.
My girls don’t usually need to be woken up in the morning. On the contrary, they’re usually the first ones out of bed…
that’s not to say they’re the first to be ready.
They dilly, dally and dawdle around until the last possible moment.
I hint, cajole, request and finally yell until the last possible moment.
To alleviate one of my morning battles, I thought I’d stockpile a quick, hot breakfast that we can toast up in a jiffy.
True, Eggo had the idea first.
Baked By Rachel had it second.
I’m just playing telephone and passing it along.
I whipped up a few batches of waffles on my borrowed 1920’s waffle iron (Sorry Mom, but you have to admit, it’s a tad bit old).
Ingredients: (from AllRecipes.com)
2 cups all-purpose flour
1 tsp salt
4 tsp baking powder
2 tbsp white sugar
1 1/2 cups warm milk
1/3 cup butter
1 tsp vanilla extract
- In a large bowl, mix together flour, salt, baking powder and sugar; set aside.
- Preheat waffle iron to desired temperature.
- In a separate bowl, beat the eggs.
- Stir in the milk, butter and vanilla.
- Pour the milk mixture into the flour mixture; beat until blended.
- Ladle the batter onto a preheated waffle iron (I coated mine with vegetable oil first).
- Cook the waffles until golden and crisp.
I put 4 in each freezer container – just enough for one morning.
Now the kids can just reach in the freezer, pop them in the toaster and have a hot breakfast in less than 2 minutes.
Check out Rachel’s blog, she has recipes for waffles, muffins and other breakfast/lunchables that you can make ahead of time.