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School Morning Waffles
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School Morning Waffles
To prep: 5 minutes
To cook: 18-40 minutes
Makes 6 to 8 waffles
Mornings are frantic at our house when school is in session. Luring the children from their warm beds, getting breakfast on the table, and locating missing shoes and math homework is exhausting. All the more reason to have a routine in place, and a breakfast routine that is not
boring. My children love these waffles, which I make twice a week. They’re fast, they’re satisfying, and they’re every bit as good as those
made totally from scratch. Serve them with the customary butter and syrup or jam.
Vegetable oil cooking spray, for misting the waffle iron
2 cups biscuit mix such as
Bisquick (see Tip)
11⁄2 cups buttermilk
1 large egg
2 tablespoons vegetable oil
Butter and pancake syrup or jam,
for serving
Crisp bacon, for serving (optional)
Tip: I have tried this recipe with three
or four of the biscuit mixes on the
market, and all of them work reasonably
well for making waffles.
1. Preheat an electric waffle iron (see box).
Mist the top and bottom of the interior with
vegetable oil cooking spray. Preheat the
oven to 250ºF (you’ll use it to keep the waffles
warm until they are all ready to serve).
2. Place the biscuit mix, buttermilk, egg,
and oil in a large mixing bowl and stir
until the egg is well incorporated. Ladle
about 1⁄3 cup of the batter onto the hot waffle iron, spreading it out so that it
almost but not entirely covers the bottom.
Close the lid and cook the waffle for 3 to 5
minutes or until the light comes on to
indicate that the waffle is done. The waffle
is fully cooked when it does not stick to
the top or bottom of the iron and has a
light brown color. Using a fork, transfer
the waffle to a heatproof plate and place it
in the oven to keep warm. Repeat with the
remaining waffle batter.
3. Serve the waffles with butter and jam
or a pitcher of pancake syrup. If desired,
serve with slices of crisp bacon, too.
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