Waffles for everyday of the week

Breakfast is an important meal in our house.  I want my kids to have a little nutrition at the beginning of their day. Their meals vary but all include some sort of fruit.  As much as I hate to feel like a short order cook in the mornings, I really don’t have much choice, especially if I want them to eat.  Isaac likes either a BL; toasted sourdough with turkey bacon and lettuce or arugula or a waffle.  Levi prefers oatmeal, homemade cinnamon toast or a waffle.  Eli likes either a Spanish omelet (provided I have left over roasted potatoes from the night before), eggy sopita – our version of soft boiled eggs, twice cooked, a “grandma rose” – a grilled cheese with English cheddar made in my grandma’s sandwich press or a waffle.  On those rushed mornings, waffles become the obvious choice.

On Sunday morning, I like to prep lots of different veggies, grains, salad dressings, marinades and most Sunday’s, waffles for the upcoming week.  Sunday morning breakfast usually consists of bagels and lox.   Miguel picks them up after his early round of golf.  That doesn’t stop me from making a big batch of waffles which, generally lasts the entire week.  I make them in my Belgium waffle iron, flash freeze them on a cookie sheet and once frozen store in Ziploc freezer bags.  These are much healthier than the waffles you buy in your local super market and its a great way to use up the last of the buttermilk that may have a short lifespan.


Buttermilk Waffles


2 cups organic whole wheat white flour
2 Tbls. sucanat(organic sugar)
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 cups well shaken buttermilk
6 Tbls. unsalted butter, melted
2 large eggs
zest of one orange

add ins:
chocolate chips
sauteed apples


• preheat waffle iron
• melt butter and let cool, slightly
• whisk flour, sucanat, baking powder, baking soda, salt
• whisk buttermilk, cooled butter, eggs, and orange zest
• add flour mixture and mix just until incorporated.  it is okay if there are a few lumps
• to make banana or yam waffle batter add 1/4 cup of smashed banana or cooked yam, add 1/4 more flour
• put 1/4-1/2 cup of batter on each square of the waffle iron.  add your flavors of choice
• put waffles on a parchment lined cookie sheet.  when cooled, put in freezer for about an hour
• when ready to eat, remove desired amount from the freezer and toast for approximately 4 minutes

The Urban Baker / SusanSalzman.com

Showing 3 comments
  • 50mm

    the PERFECT waffle!!

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