I figured the first morning might be rocky. So I made waffles.
When I woke up my boys (bonus benefit of no a.m. screen time: they sleep in!), Sam grinned. “What is that delicious smell, Mommy?” They both ran downstairs and nobody mentioned Phineas or Ferb even once.
Seriously. This is what homemade waffles do to people. Especially little people.
I like this waffle recipe because it’s hard not to feel a little bit virtuous while making it, what with all the yogurt and flaxseed and whole wheat flour. Yet everyone still loves them. You can refrigerate the leftovers (or freeze them flat in a large, zip-top bag) and pop them in the toaster to reheat . This recipe comes from my sister-in-law, who was baking with flaxseed long before it was cool.
|Yogurt & Flaxseed Waffles|
- 2 tablespoons butter
- 1 cup milk
- 1 cup plain yogurt
- 4 eggs
- 1 tablespoon vanilla
- 6 tablespoons ground flaxseed
- 1 cup white flour
- 1 cup whole wheat flour
- 2 3/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- Preheat waffle iron and spray with cooking spray.
- Melt butter.
- Add milk, yogurt, eggs, vanilla, and flaxseed and stir.
- Combine all dry ingredients and mix with wet ingredients.
- Pour batter into waffle iron in batches, and cook until golden brown.
Trick when serving a crowd: Place finished waffles in a single layer on a cooling rack set on a baking sheet and keep in a 225-degree oven. Your waffles will stay crispy and warm.
Do you have a favorite breakfast recipe your kids love?