Morning is always hectic with three toddlers in the house. Between dragging the screaming kids off their beds and fighting over teeth brushing, lunch preparing, and dressing, we rarely have enough time for a decent breakfast. And mind you, our definition of “enough time” is quite modest. If we have 15 minutes with the kids eating in peace, we could cry our happy tears right now.
So it looks like our kiddos will never be featured in what other kids around the world eat for breakfast. Really, these kids finish ALL of those?? Ours can survive with eating just some fresh air. Seriously! Well, while we are very tempted to feed them just that, our conscience kicks in. Our kitchen is always stuffed with various kinds of cereals, some sorts of bread, frozen waffles (recipe below), and sometimes frozen crepes.
No matter how many things you have in your kitchen, do not, I repeat, DO NOT ask what your kids want. These kids are amazing – they really have something special wired in their head. Because out of zillions available choices, they would always want something that is not in your kitchen. Trust me on this!
Anyway, this waffle recipe is excellent. The best part is not that the waffles are crispy and healthy (no butter or sugar whatsoever), but they can be frozen beautifully. I always make extra, and freeze the leftover. The next morning, you just need to pop some of them in a toaster and breakfast is ready. All you need is to calmly manage the whining kids. Nameste!
If you are in a good mood, dust the waffle with powdered sugar, serve it with hot syrup, and fresh fruits. Just don’t serve it to our kids please. Chance is, they will lick all the sugars and leave the waffles intact. And then we will have to breathe in… breathe out… nameste… and do that again another thousand times.
(adapted from Use Real Butter)
220g all-purpose flour (or half all-purpose half whole-wheat)
1 tsp baking powder
1/4 tsp salt
2 egg yolks
2 egg white
1 3/4 cup milk (420 g)
1/2 cup canola oil (110 g)
- Mix flour, baking powder, and salt in a medium bowl.
- In a large bowl, beat the egg yolks while stirring in the milk and the oil.
- Using a handheld mixer, beat the egg whites in a small bowl to stiff peaks.
- Turn the handheld mixer to low, slowly mix the dry ingredient in step (1) to the wet mixture in step (2).
- Use a spatula, fold the egg whites into the batter until just combined.
- Spoon the batter onto a hot waffle maker.
- Serve hot.