Waffles and Blueberries

We made these waffles on Sunday morning and my oh my were they good. We used eggs (they're almost gone, only 3 left!) so we'll have to try them with an egg substitute next time!

Mom's Best Waffles

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons white sugar
1 teaspoon salt
2 cups milk
2 eggs
2 tablespoons vegetable oil
1 teaspoon vanilla extract (optional)

Directions:

In a large bowl, stir together flour, baking powder, sugar and salt. Add milk, eggs and oil; mix well.
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.




We topped them with this Blueberry Breakfast Sauce

Ingredients:

1/2 cup sugar
1 tablespoon cornstarch
1/3 cup water
2 cups fresh or frozen blueberries

Directions:

In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over French toast, pancakes or waffles.

It was such a treat- and we splurged big time- I ate FIVE waffles smothered in that sauce! Both David and James loved them as well!


They freeze well too, so place each waffle in a zip baggie, freeze, and pop in the toaster when you're ready for one. James always has a stash of pancakes or waffles that we reheat on weekdays, and I was used to refrigerating pancakes and reheating them during the week, but we still used Kashi or NutriGrain waffles a lot. A few months ago, there was a month long waffle shortage (I have no idea why!) and we were left without waffles so I got inspired to make my own. Before we switched to homemade, we were spending $10+ a month on our waffles. Now, they are fresh, yummy and homemade with love, and you know you can't buy love! :)