When Andrew was growing up, one of the ways we celebrated special occasions in our house was with a big waffle breakfast. This recipe was handed down from Andrew’s grandfather and we would top them with fresh fruit, like blueberries, strawberries, and bananas, chopped nuts, butter and real warm maple syrup.
Andrew always loved his grandfather’s telling of the legend of how Thomas Jefferson returned from a trip to France with America’s first waffle iron.
As a child he paired waffles with a big glass of orange juice. Today, I think that glass would contain equal amounts of sparkling wine and orange juice for a mimosa!
- 2 tablespoons of vegetable oil
- 1 tablespoon of dark molasses
- 1 cup well-shaken buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons of Quaker Old Fashioned Rolled Oats
- 2 tablespoons yellow cornmeal
- 2 cups Bisquick Original Pancake & Baking Mix
- OR 1 cup Bisquick Original Pancake & Baking Mix and 1 cup Krusteaz Honey Wheat Complete Pancake Mix
- Mix wet ingredients in a large bowl.
- Add dry ingredients and stir well. Add additional buttermilk if batter is too thick.
- Heat waffle iron; grease with vegetable oil or cooking spray.
- Follow directions of your waffle iron regarding how much batter to use per waffle. Some waffle irons use up to 1 copy of batter and others use just 1/2 cup.
- Bake about 5 minutes, until steaming stops or per waffle iron manufacture directs. Carefully remove waffle.
- End up with way too many waffles? Freeze them! Wrap cooled waffles in aluminum foil or plastic wrap and freeze for up to 1 month.