Guest Post by Lynn from Lynn’s Kitchen Adventures
Breakfast foods can be a major part of a grocery budget. It is just so easy to grab boxes of cereal, packages of instant oatmeal, or boxes of frozen waffles.
Yes, you can use coupons and sales to get these items for a good price, but even sale prices can add up when you have several children. Three hungry kids can devour a box of cereal quickly. At least I know mine can.
The main reason that people buy these items is usually convenience. My mornings, and I assume yours, are busy. We are all trying to start our day, get off to work or school, deal with crying sick kids, or
just deal with everyday home life. Whatever the reasons, I think we all struggle with preparing healthy frugal breakfasts for our families.
I have found that I do much better fixing a home cooked breakfast when I can prepare things ahead of time. It is much easier for me to make things the night before so that it only takes a few minutes during the morning rush.
Two of my favorite things to make ahead are pancake and waffle batters. While you can make ahead and freeze pancakes and waffles, my family prefers fresh, hot cooked ones.
So, today I am going to share my family’s favorite make-ahead waffle and pancake recipes. These recipes are were specifically created to be made ahead and sit overnight; they do best when the batter has sat for at least 8-12 hours. These are quick to put together the night before, then all you have to do is stir the batter and cook in the morning.
Whole Wheat Overnight Waffles
1 cup whole wheat flour
1 cup all purpose flour
1 tablespoon sugar
1 1/2 teaspoons yeast
1 teaspoon salt
1 3/4 cup warm milk (110 degrees)
8 tablespoons butter ( 1 stick)
2 large eggs
1 teaspoon vanilla
In a large bowl whisk the flour, sugar, yeast, and salt together. Gradually add remaining ingredients until well combined. Cover with plastic wrap and place in the refrigerator overnight for 12-24 hours. (You want to have plenty of room in this bowl because the batter will rise some. If your bowl is not big enough it may go all over your refrigerator!)
In the morning, cook on heated waffle iron for about 3 1/2 minutes each or until done. This may vary with each waffle iron so follow the directions for your specific waffle maker. Serve with butter and syrup and enjoy!
1 1/4 teaspoons active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup whole wheat flour (or use all all-purpose flour)
1 1/4 cups all-purpose flour
1 tablespoons baking powder
1 teaspoons baking soda
1 teaspoons sugar
1/2 teaspoon salt
2 cups buttermilk
2 tablespoons vegetable oil
In a small bowl, dissolve yeast in water; let stand for 5 minutes. Meanwhile, in a large bowl, combine the dry ingredients. Then beat in eggs, buttermilk, yeast mixture and oil. Cover and refrigerate for 8
hours or overnight.
To make pancakes, pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
Lynn loves to cook and try new recipes. Lynn blogs at LynnsKitchenAdventures.com if you would like to read more about her adventures in the kitchen.
Note from Crystal: What are some easy and frugal breakfasts you like to serve at your home? I’d love to hear your ideas!