Kate's Cuisine

Jan 11 2014



There’s little that’s better on a weekend morning than a nice hot breakfast to help ease you into a lazy day. Weekend breakfasts are big around here, and so when my sister-in-law gave me a waffle iron for Christmas, I wasted no time breaking it in. If you have a waffle iron, you’ll probably need to play around with it for a bit to see at which setting you like your waffles best (mine goes right up to high for a brown, crunchy exterior.) If you don’t have an iron, you can still enjoy waffles, just pour them into a cast iron pan and flip them after cooking about 3 minutes to a side.

2 eggs $0.40
2 cups all-purpose flour $0.28
1 3/4 cups milk $0.49
1/2 cup vegetable oil $0.55
1 tablespoon white sugar $0.01
4 teaspoons baking powder $0.12
1/4 teaspoon salt $0.01
1/2 teaspoon vanilla extract $0.11

Total Cost $1.97

1.) Preheat waffle iron. IN a large bowl, beat eggs until they are fluffy. Add flour, milk, vegetable oil, sugar, baking powder, salt, and vanilla, and beat just until smooth. Don’t over-mix the batter, and don’t worry if there are a few lumps in the batter.

2.) Once the iron has preheated, spray the interior surface with vegetable oil. Pour about 1/2 cup of batter into the centre of the iron and, with a small rubber spatula, spread it to the edges. Close the iron and cook for about 3 minutes, until golden brown, or until the “Ready” light turns on (as it does on the model I use.)

3.) Serve and enjoy!

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