Don’t eat Eggo wafflesPosted: October 22, 2010
why would you want to anyway? They taste like perforated cardboard. The only good thing about them is that you can just pop them into the toaster and PRESTO waffles!
But let me tell you a little secret. You can do that with home made waffles and pancakes too. I know this because I’M SUPER AMAZING.
And you know what’s even better? You can make your pancakes or waffles be spectacular by adding fruits and vegetables to them. First you start with your standard batter recipe:
- 2 cups all-purpose flour, stirred or sifted before measuring
- 2 1/2 teaspoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 to 1 3/4 cups milk(or water, or other milk substitute)
- 2 tablespoons vegetable oil
If you are making waffles, use less liquid so the batter doesn’t freely escape the waffle iron.
Here’s the amazing part… ready for it?
You can add awesome shit to the batter. Lately I’ve been adding pumpkin purée with some cinnamon and other such spices. If you do this, add the liquid last and slowly. Only add enough to get the right consistency because you will need less since the pumpkin is so moist. Same goes for mashed bananas. If you add those, you don’t even need egg!
Other things you can add that don’t affect the moisture level so much:
- chocolate chips
- berries (fresh or frozen)
- thinly sliced apples or pears
Really, anything your heart desires can go into a pancake or waffle.
So you should really make up at least a triple batch. It doesn’t take any long batter-making wise and only slightly longer cook-time wise. Make all your pancakes or waffle sand set them out to cool.
THEN FREEZE THEM! I like to wrap them individually or in groups of 2.
When you want to eat them, just take them out of the freezer, unwrap and then put them in your toaster. The same way you would with an Eggo waffle. Except this will be much MUCH yummier.
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