Good Morning Saturday! Sunday mornings tend to be my day I actually make breakfast, so I’m prepping you with an easy DELICIOUS version of an eggo waffle. Meaning, they are great for freezing and then popping in the toaster and bam they’re done. I make these on Sundays because I actually have time before church right now and I love having them the rest of the week. For these you need about as much time as it takes to open a box of bisquick and pour it into a bowl…do you get that they are easy and quick?
2 eggs, separated
1 3/4 cup milk
1/2 cup vegetable oil
2 cups flour
4 tsp baking powder
1 Tbs sugar
1/2 tsp salt
Mix all the dry ingredients into a bowl. Separate the eggs and put yolk in with dry ingredients, KEEP THE WHITES SEPARATE. THIS IS THE SECRET TO THE BEST TASTING WAFFLES EVER. and I don’t throw superlatives around.
Continue adding wet ingredients and then mix very gently. Waffles are one of those things you only want to mix until just combined.
Take the bowl with the whites and whip them until they are foamy and soft. GENTLY fold them into the rest of the waffle mixture, may I repeat, don’t over mix.
Let the batter sit and get bubbly while the waffle iron heats up and try not to spoon mouthfuls of batter into your mouth while you wait.
Depending on your iron, pour about 1/2 cup batter and add some “toss-ins” like choco chips, blueberries, bananas, whatever.
Today I felt like bananas and choco chips. I’m not a big banana fan, but I can’t deny chocolate and banana together are something fierce.
To freeze, simply put cooked waffles in a ziploc bag and place in freezer. Then Monday morning, take one out, pop it in the toaster (don’t let it go too long) and enjoy a waffle just as if you cooked it fresh that morning. Tuesday-Saturday, repeat.