As you may have noticed, there’s been a lack of menu plans around here lately. The reason is two-fold: I’ve been somewhat lacking in time for posting of late and I feel like my menu plans have been rushed, unexciting and largely unfinished. Perhaps it’s the fact that we’re currently still in the midst the longest, coldest winter yet (or at least, of this year, but it always seems worst when one’s in it). There’s also been a recent increase in after-school activities I’ve been attending: a new bible study, resuming yoga class and the continuing of my grad class are all eating into my previously allotted blogging time. All good things, but they require some re-alignment of my time use.
I’ve written a couple times about what I make for meals when I don’t know what to make or have a lot of time (like here and here). This recipe satisfies three needs in my meal making life: I have all the ingredients on hand, it’s fast and easy and it’s traditionally breakfast food, which I never get to make during the week. This is my go-to waffle recipe; even though I’ve experimented with various “fancy” waffles of various flavors and fillings, these are the ones I go back to when I don’t want to think about anything complicated. They’re adapted from Mark Bittman’s How to Cook Everything Vegetarian , but my recipe includes the streamlining changes I’ve made over the many times I’ve made them. These waffles probably get made in my house every six weeks or so, either for dinner or Saturday morning breakfast.
I make these waffles in my George Foreman removable plate grill, which my parents got me in college and continues to serve me well. I get 8 waffles out of the recipe, but your mileage may very depending on the size of your waffle maker.