Waffles: I like ’em pipying hoot from the gleede.

With Christmas less than a week away (which means mountains of baked goods, candy and holiday grub are on the very close horizon), it would probably behoove us to start preparing our tummies for the impending feast. Then again, muscles tend to work better with frequent use, so perhaps the tummy works the same way. Practice makes perfect, right?

Well, that was our thought this weekend when we broke out the ol’ waffle iron for a breakfast of champions. It was the first Saturday morning in a long while that we didn’t have to be anywhere or do anything — and it was glorious. I’m pretty sure that nothing can make you feel more relaxy taxi than a big homemade breakfast, a cup o’ Joe and a rousing program on public radio (yes, such things do exist. See: Car Talk; there’s nothing better than hearing people try to imitate clanking car sounds. Whooooooooooo ooo oooo).

So on this chilly Saturday morning, Jared and I decided to whip up a batch of waffles using one of our favorite semi-recent discoveries, Hodgson Mill Whole Wheat Buttermilk Pancake Mix. We like it for a few reasons: First, we know what’s in it (no laundry list of ingredients); second, it’s made with whole wheat (and has no added sugar); and third, it tastes delicious (and isn’t that what a waffle is all about?).

For those of you waffling about what to make for dinner tonight (yes, you can have breakfast for dinner), try this out for guaranteed yumminess:

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Whole Wheat Waffles

• 1 1/2 cups Hodgson Mill Whole Wheat Buttermilk Pancake Mix
• 1 cup milk
• 1 egg
• 3 tablespoons canola oil
• 1 1/2 teaspoons vanilla

Preheat waffle iron (spray with a bit cooking spray beforehand if you’re worried about stickage). Mix all ingredients together until batter is smooth. Pour about 1/2 to 3/4 cup batter (depending on iron size) into waffle iron, and bake until golden brown, about 3 to 5 minutes. The whole wheat waffles will take a little longer to cook than those made with all-purpose flour or Bisquick, but just keep an eye on them; you’ll know when they’re piping hot and ready for eating.

Serve with butter and powdered sugar (maple syrup works, too, but the powdered sugar wins the pretty prize). Enjoy!

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And that’s all there is to it. Simple, yes. Yummy, definitely. There’s a reason folks have been waffle-eating for centuries. To quote our old pal Chaucer in The Miller’s Tale, “And wafres, pipying hoot out of the gleede.” Maybe it’s not quite how I would put it, but I do like the use of “hoot.” And the funny spelling of “wafres” and “pipying.” And “gleede.” Actually, I like all of it. Here, here!

So what did you bake/make/cook over the weekend? Are preparing yourself for next weekend’s festivities by noshing on salads or eating baked goods galore? Can you believe Christmas is only five days away?!?!? Eep!

XO,
Katrina