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Wednesday, April 4, 2012
This has been my number one waffle recipe for about six years now. It makes quite a bit of batter (enough for about 30 square waffles, I'd say), so I like to cook the last few batches until they're barely golden brown, then freeze them and use 'em later for a rushed morning when my kids can pop them in the toaster. They are ten times more delicious and twenty times more healthy than Eggos.
Also, since I discovered kefir, I never use buttermilk or have to mix milk with vinegar (Click here for my What is Kefir? post). They make the waffles so moist and yummy!