Written by Danny.
Last month, during my winter vacation, Aimee and the kids came up with the sweetest idea: Daddy’s Day. It was a day that I could use on my vacation to sleep in, read a book, get extra backrubs and the kids were careful to be extra polite and obedient – all with no strings attached. Basically, the best day of the year.
It has become somewhat of a necessity in our house (due to the kids’ joy in doing so) to have breakfast in bed on any special occasion. On Daddy’s Day, I got to have waffles, eggs and bacon while still in my jammies. I shared a bit with the boys (they didn’t ask, but those eyes just begged!) and then read a book in silence while lazily polishing off my delicious breakfast.
Last weekend, we served up waffles to Aimee. Thankfully, she is really smart and had prepared some of this Ready Waffle Mix for us to use. It’s pretty handy to keep around, so I thought I’d share the recipe for your next ‘Daddy (or Mommy) Day’.
The waffle mix can be done pretty much any time, as it just throws all your dry ingredients together and saves you the hassle of getting out your flours. We keep ours in the freezer, and Aimee (or I) use it for a special breakfast treat.
Once you have the waffle mix, all you need is eggs, melted butter, milk & buttermilk, and vanilla. We’re missing the fresh eggs from our chickens right about now, but spring isn’t too far off, and we’ll have more soon.
This handy waffle mix is from Alana Chernila’s cookbook, The Homemade Pantry, and can be used for pancakes too - just don’t use a waffle iron, or separate the eggs.
|Ready Waffle Mix||
- 4 cups all-purpose flour
- 4 cups whole wheat flour
- 1/4 cup sugar
- 2 Tablespoons baking powder
- 1 Tablespoon baking soda
- 1 teaspoon salt
- Combine all the ingredients in a large jar or container.
- Whisk until thoroughly combined.
Store IN FRIDGE in a covered container or bag for 3 months
Store IN FREEZER in a freezer-safe container or bag for 6 to 8 months. Use directly from the freezer.
|Whole Wheat Waffles||
- 2 large eggs, separated
- 4 Tablespoons (1/2 stick) unsalted butter, melted and slightly cooled
- 3/4 cup buttermilk
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 2 cups Waffle Mix (recipe above)
- Cooking spray or oil for the waffle iron
- Preheat the oven to 200F. Beat the egg whites to soft peaks with a mixer fit with the wire whip. Set aside.
- In a small bowl or large liquid measure, whisk together the egg yolks, melted butter, buttermilk, milk and vanilla.
- Scoop 2 cups of mix into a medium bowl. Stir the wet mixture into the dry mix until combined, then stir in a big spoonful of the beaten egg white. Using a silicone spatula, gently fold the remaining egg whites into the batter.
- Grease your waffle iron and scoop 1/2 cup of batter into the hot iron. Cook per the machine’s instructions, use tongs to remove the waffles from the iron, and keep the waffles in a a200F oven until serving.
Enjoy do-ahead breakfasts? Then you’ll like these links:
- Baked Pull-Apart Pumpkin French Toast (Overnight Recipe)
- Buckwheat Pancake Mix
- Overnight Apple Cinnamon Baked Oatmeal
- Basic Pancake Mix
- Slow-cooker Apple Pie Steel-Cut Oats (overnight)
Are you due for a waffle breakfast? In bed?