The kids love waffles with butter in the morning. Especially Charlie, he asks me about every morning if we are having waffles for breakfast. I use to buy Eggos or Wal-mart brand Eggos, but for the last couple months, in an attempt to make them a little healthier, I have been making a big homeade batch and putting them in the freezer. The kids haven't noticed a difference, except the homemade ones are square and not round, and I enjoy them as well. They are easy to pull out in the morning and throw in the toaster just like the Eggos. Here is the recipe I have been using:
1 C. All Purpose flour
1 C. Whole Wheat flour
4 t. baking powder
1-2 T. Wheat germ
1/4 t. salt
1 1/2 cups skim milk
6 T. Vegetable oil
2 eggs, separated
1, Preheat waffle iron. In a large bowl, sift together flour, baking powder, salt and wheat germ. Stir in milk, oil, and egg yolks until smooth.
2. In a separate bowl, beat egg whites until soft peaks. Gently fold in egg whites into batter.
3. Pour into greased waffle iron, cook, and enjoy!
I normally double this recipe and make enough waffles to last about 2 weeks, give or take.