Waffle Week, Part 1

Breakfast at my house is usually a simple affair. Granted, there are days when I wake up and just want to make a coffee cake or something similar, but most of the time it's your choice of one of three things: oatmeal, eggs or waffles.

Quite some time ago, I posted my basic waffle recipe. I make a batch of waffle batter every day or 2 when everyone's home, and twice a week when we have a smaller hungry horde. This keeps really well in the refrigerator, so if you want to try it, you needn't fear spoilage before you can use it.

And if you're not tempted yet, I've come up with three new variations, all of which are big hits here in my little corner of the world. First up:

BLUEBERRY WAFFLES

5 eggs
2 cups milk
3/4 cup vegetable oil
4-1/2 cups flour
1/4 cup sugar
2 tbsp baking powder
1 tsp vanilla extract
1-1/2 to 2 cups frozen blueberries, partially thawed

Beat the eggs with the sugar until smooth. Beat in half the flour and half the milk until smooth, then the remainder of the flour, baking powder, milk, oil and vanilla. Beat 2 to 3 minutes until smooth. The batter will be rather thick. Stir in the blueberries. Cook in your waffle iron according to the manufacturer's directions.

This batter will keep 4 to 5 days in a cold refrigerator (full disclosure: I keep mine at 34F). If you want easy waffles during the week, make up a batch of waffles on the weekend, and take them out of the waffle iron while they're very light in color. Line up on cooling racks until they're at room temperature, then seal them into ziploc bags and freeze. They're better than supermarket waffles, and just as easily cooked in your toaster. And there you are, an easy hot breakfast in less time than your coffee maker will take!

Since all waffles look alike, there isn't much in the way of photos for this week's posts. Expect random pictures of whatever I find.