I am really focused on trying to move our home over to a 90% natural food home. I’ll be honest, I don’t think we can hit 100%. There are just some things that my family members like from the store over home made. Guess what? That’s okay, life is about balance.
The problem with doing this is time. It is really nice to be able to just throw something in the microwave or oven and not think about it…
We do not eat cereal very often for breakfast, which means I get up earlier than everyone else and make fresh food. When I have to go to bed late this means I can be cranky when it is all said and done. So I am trying something new and baking ahead of time. There are two benefits to this theory. One, we get a weekend morning where they can stuff themselves. I am cooking bacon and sausage, eggs and baking waffles, biscuits, muffins and anything else we might want for the week ahead. It’s free range. The second benefit is that I put some in the fridge for the next two days and throw everything else in the freezer and all I have to do is defrost and re-heat!
If this sounds like a winning idea for you then just remember that almost all breakfast items I send your way can be made ahead of time. Including this one:
- 2 cups flour (I use The Yellowhouse Farms red wheat)
- 2 eggs
- 3/4 cup whole milk
- 3/4 cup water
- 1/2 cup melted butter
- 1 tsp. sugar
- 1 tbsp. baking powder
- 1/2 tsp. vanilla extract.
- Beat eggs until light and fluffy.
- Mix all the wet ingredients together and add to the beaten eggs.
- Now turn on the waffle maker, spray it with oil if you need to.
- Combine your dry ingredients and add to the wet ingredients.
- Once combined, pour as much as you need into your waffle maker and let cook until the light goes off. Make all the batter into pancakes. Enjoy however many you need, freeze and save the rest!
Adapted from all recipes: http://allrecipes.com/recipe/22180/waffles-i/