Waffles are classic weekend morning fare, but can be as easy to make fresh and hot in the middle of the week – before school, even – with no need to buy the frozen toaster variety.
This batter is easy to mix up in one bowl and stash in the fridge for up to a week – you can make as many waffles as you need by simply scooping the batter out and into a hot waffle iron. It’s as fast and easy as making toast. Boost nutrients by using different flours (try using 1 cup wheat, 1 cup whole wheat, barley or oat), or adding flax oil in place of half the canola for a boost in omega 3 fatty acids – important for proper brain development in young kids.
Keep the batter covered in the fridge to scoop and go. If you need more, it’s easy to double the recipe. Nothing’s better than waking up to the smell of waffles cooking first thing in the morning – it improves Monday mornings as well as weekend ones.
One-bowl Refrigerator Waffles
adapted from AllRecipes
1 3/4 cups milk
1/3 cup canola oil
1 tsp. vanilla
2 cups all-purpose flour (or half all-purpose, half whole wheat)
1 Tbsp. baking powder
1 Tbsp. sugar
1/4 tsp. salt
Preheat waffle iron. Beat eggs in large bowl with hand beater until thick and pale yellow. Beat in the milk, oil and vanilla. Add the flour, baking powder, sugar and salt and beat on low speed just until blended.
Store the batter covered in the fridge for up to a week. When you’re ready to cook them, preheat your waffle iron and spray it with nonstick spray. Cook a ladleful of batter (or as much as is appropriate for the size of your iron) until golden and crisp. Serve hot. Makes about 8 waffles.