Chances are if you met me and we got to talking about kitchen appliances, I would tell you something about my waffle maker. Not about how much I love it, but about how little I use the thing. It’s not that I don’t love my waffle maker, since I most certainly do, it’s just that I never think to take it out on the weekends.
Pancakes rule the roost in our little apartment. In fact, late on Friday night, you can usually find me in the kitchen getting the coffee ready and the pancake batter mixed ahead of time in order to have the most relaxing Saturday morning breakfast experience possible.
But it never occurred to me until last weekend that waffles might actually be more stress-free than pancakes could ever dream to be. I mean, you don’t even need to clean the waffle iron after you make breakfast. Just wipe it down and call it a day! Waffles for all!
When we do make waffles, this whole wheat recipe from King Arthur Flour has been my go-to. Since most waffle recipes rely on way too much butter for me to feel good about, this recipe appealed to me right away. There is just enough butter/oil to give the waffles a crisp exterior without making you feel heavy and weighed down for the rest of the day.
And another note: since there is no possible way Joe and I could eat all the waffles this recipe makes, I cook up the whole recipe and then wrap the waffles in plastic wrap and place them in freezer bags. That way we have breakfast during the week that takes no time at all. Just pop them in the toaster and go!
