I have been trying to put more of an effort into breakfast. My children are content with yogurt, fruit, frozen waffles, toast, whatever I can get them quickly pretty much, but every once in a while I get hit with that nagging mommy guilt that tells me that I can – and should – do more.
Waffles are probably the easiest way to ease into cooking breakfast on a regular basis (as long as you have a waffle maker, of course). They don’t require as much attention as pancakes or eggs or anything like that. I pretty much just put the batter in and look over every few minutes to see if steam is still coming out of it. Easy peasy and always a crowd pleaser. Especially if you put chocolate chips in them!
These were insanely good. I know it looks like a lot of buttermilk in the recipe but they can really handle the tang from it because of the super sweet chocolate chips. My children loved these and have asked for them every morning since I made them. And despite what the recipe says, whipped cream is not optional!
adapted from Cooking Light
- Coat a waffle iron with cooking spray, and preheat.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl. Place milk, butter, vanilla, and egg yolk in a bowl; stir with a whisk. Add to flour mixture, stirring until blended. Beat egg white and sugar with a mixer at high speed until stiff peaks form. Fold into flour mixture. Fold in mini chocolate chips.
- Spoon about Â½ cup batter onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until done; repeat procedure with remaining batter.