My parents always gathered us for breakfast together before starting work or school. On weekends, Mom cooked a treat like pancakes, waffles, or french toast. The Man and I eat breakfast long before the kids are awake on workdays, but on Saturdays we also eat a special family breakfast all together. Sitting as a family in our sunny kitchen with nothing on the schedule is one of my favorite parts of the week. The only downside is that waffles or pancakes can only be made so many at a time. It’s hard to immerse in the quality time when you’re popping up and down like a Jack in the Box to pour the next waffle.
Well, there’s a simple solution and I feel silly for not thinking of this years ago. Odds are you’ve already thought of it yourself, but on the off-chance you’re running back and forth too: Move the waffle maker to the table. Last week I set our waffle maker on a cutting board to prevent heat damage and drips and enjoyed sitting through my meal with the kids and my husband. If you have an electric griddle the same could be done for pancakes.
Makes 5 on our waffle maker, just right for two adults and two toddlers. This batter is for regular thin waffles, not Belgian waffles.
- 1 cup flour (can substitute up to 1/2 cup of whole wheat flour for part of the white flour)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 eggs, beaten
- 1 cup buttermilk (I almost always use 1 cup milk soured with a tablespoon or two of vinegar)
- 2 Tbsp vegetable oil (or melted butter)
1. Preheat waffle iron
2. Whisk together flour, salt, baking soda, and baking powder.
3. Stir together beaten eggs, buttermilk, and vegetable oil with a fork or whisk. Pour wet ingredients into the flour mixture. Mix until moistened, but do not overmix.
4. Pour batter into waffle iron, using about 1/2 cup per waffle (this will vary based on your waffle maker). Enjoy hot with butter and maple syrup, honey, or fresh fruit.
Variation: If desired, chop and toast pecans and add them with the dry ingredients for pecan waffles.