Hope you're having a great weekend. This is one of our favorite family breakfasts. We have it almost every weekend and it's often requested by our regular overnight guests (can you taste them Joe?). I wouldn't make it so frequently if it wasn't so easy. Most waffle recipes call for separating the eggs, folding, and sifting. If I listened to all that nonsense, we'd be having them once a year. This recipe is tried and true with my trusty waffle iron. My sister-in-law gave it to us over ten years ago and it's made a perfect waffle every time. There is a little bird whistle that tells your when your waffle is just right, with different settings for different tastes (crisp for Dad /soft & tender for kids). They still sell versions of these irons at William-Sonoma.
1 3/4 cups of milk
1/4 cup canola oil or melted butter
1 1/4 teaspoons vanilla
2 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Put everything in a bowl and whisk (just) until combined.You can choose to mix dry and wet ingredients separately and then combine, but I've found it unnecessary. Ladle batter into your iron and serve when golden.
We like to serve waffles (and pancakes) with berry syrup and yogurt. We pick berries all through July and August and freeze them, so we're reminded of summer in the dead of winter. Here's the last of the strawberries before the fresh ones ripen in two to three weeks. To make: simmer frozen berries in a saucepan with a tiny bit of apple juice and maple syrup to taste.
Everyone is a little more patient waiting for the waffles when we put out a platter of "dragon tails". Slice discs of oranges and cut a little slit on one side. Children love pulling them apart and watching the dragon spines emerge. You could also call them "dinosaur teeth", if that would be more exciting for your kids.
Any leftover syrup can be kept in a jar in the fridge. Use it as a topping for a yogurt and granola parfait the next day.