With the prices of cold breakfast cereals rising, I've been trying to have other foods available for my kids in the morning. On weekdays we like toast, oatmeal, granola, eggs, muffins, and sometimes cinnamon rolls. The most common school-day breakfast these days is wheat toast with jam, peanut butter or honey with a glass of milk or a bowl of oatmeal.
My family loves waffles. We don't eat waffles very often and when we do, it is usually a Saturday or a General Conference Sunday. We typically make pancakes on Saturdays. If the kids get waffles or pancakes on a weekday, they've been frozen from a Saturday breakfast and then heated up in the toaster or microwave. We love this, but the only problem is they get eaten up so quick!
With a little planning, your family can enjoy fresh waffles even on busy weekdays. This yeast waffle recipe is made the night before. In the morning, plug in your waffle iron and your family can make their own waffles when they are ready to eat. Each waffle only takes a couple of minutes to cook.
Overnight Waffles from Better Homes and Gardens New Cookbook 2000 edition
2 1/4 cups flour
2 Tablespoons sugar
1 Tablespoon yeast
1/2 teaspoon salt
1/4 teaspoon ground cinnamon (I used 1/2 teaspoon)
1 3/4 cups milk
1/3 cup oil
Mix together dry ingredients; add milk, eggs and oil. Mix until combined. Cover loosely and refrigerate overnight.
In the morning stir the batter. Pour about 3/4 cup batter into a preheated, lightly greased waffle baker. Close lid quickly. Do not open until done. Bake according to manufacturer's directions. When done use a fork to lift waffle off grid. Repeat. Enjoy with butter, syrup or jam.
Precaution: This meal may be a little too exciting for a weekday. The kids love it and think it is soooooo fun to make their own waffles before school!