When I was a young Mother raising all those kids Waffles became one of my back up meals, along with Grilled Cheese or grilled Tuna Sandwiches, German Pancakes, Favorite Pancakes or Classic French Toast. These are the meals that I planned for often, but I also made sure to always these ingredients on hand, so I could easily throw them together! All great Meatless meals as well.
On Birthday days each child woke up to Homemade Waffles with Vanilla Ice-Cream and Chocolate Sauce (Hershey’s Chocolate Sauce) drizzled over top the Ice-Cream and Waffle. The kids loved this tradition. I loved it too. I miss those days.
Made with our 100 percent All Purpose White Kamut Flour they even taste more amazing.
I go out for Waffles on occasion and I know of no restaurant that can beat my recipe made with 100 Kamut Flour.
I actually love Breakfast for Dinner! I don’t feel guilty eating Waffles, Pancakes, French Toast or German Pancakes. I don’t like filling up in the morning because I love lunch! If I fill up in the morning I’m not hungry for lunch and end up eating too late in the afternoon. I eat a light lunch, so I will be hungry to cook dinner. If you’re not hungry to cook dinner everyone in the family suffers because you won’t cook!!! So that’s why I stick to what I know works for me. A light breakfast, light lunch, a snack in the afternoon and a nice dinner with a small portion of dessert. Dessert sometimes, not every night.
I love my meal plan because it is so liberating! The Theme nights make it so much fun and give you such a variety of food that the entire family is looking forward to dinner!! And for the person who is preparing dinner it makes it even more interesting because it’s the variety that keeps you going!! Without my meal plan I could have never kept putting dinner on the table for all those years.
Try our Waffles, with or without Buttermilk. I love our Bacon Waffles, and our Birthday Waffles. All these recipes are in my first book The Food Nanny Rescues Dinner on page 101.
- 1 3/4 cups White Kamut flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs separated
- 2 1/4 cups buttermilk see note
- 1/2 cup canola oil
Coat the waffle iron grids with cooking spray and preheat the iron according to the manufacture's instructions.
Sift the flour, baking powder, baking soda, and salt onto a square of wax paper (or mix in a bowl). set aside.
In a medium bowl beat the egg whites with an electric mixer until stiff. Set aside.
In a large bowl, beat the egg yolks with a fork. whisk in the buttermilk and oil. Add the flour mixture and stir just until the large lumps disappear. Fold in the egg whites.
Pour 1 cup batter (or the amount recommended by your waffle iron's manufacture) evenly onto the preheated grid. Close the lid and bake until crisp and golden brown. following manufactures instructions. (Leftover batter can be stored in refrigerator for 1 to 2 days.)
Serve with butter and syrup or other toppings as desired.
Note: If you do not have buttermilk, make sour milk by measuring 2 tablepsoons of lemon juice or vinegar into a 4-cup glass measuring cup. Add regular milk to make 2 1/4 cups. Stir. Let stand 5 minutes.
Bacon Buttermilk Waffles: Fry 1/2 pound of bacon over medium heat until crisp. Drain well on paper towels. Crumble the bacon and add to the waffle batter before adding the egg whites. Bake as usual. The bacon really dresses up the buttermilk waffles. I am famous for these. We have had wedding breakfasts and served these waffles right off the waffle iron (using more than one iron.)
Basic Waffles: Substitute regular milk for the buttermilk, increase the baking powder to 1 tablespoon, and omit the baking soda.
Happy Birthday Waffles: Explained above.