Well this morning’s post took a wee bit more doing than usual. I woke up feeling chipper and decided to do waffles. So I plugged in the old waffle iron, whipped up a batch of batter and was all set to get cooking, when I realized that – oh darn, the waffle iron light’s not on. Oh, must not be ready yet, I’ll just wait. [Time passes] Check again. Okay, it’s sort of warm. I’ll just wait a little bit longer. [More time passes] Check again – granted it’s been like 30 minutes, normally the thing’s ready in 5. Still no where near hot – and definitely not able to cook a waffle, let alone my hand – which was on the griddle. It was phffft. Sooooo.. I got on the horn and called about 7 of my friends and neighbors to see if anyone else had a functioning waffle iron. Not surprisingly, half of them didn’t answer the phone and the other half didn’t have one. Seems most normal people get these things as gifts (presumably when you get married or something) then re-gift them or sell them off quickly at yard sales. So, what to do? Well of course my ever-helpful, at-the-ready husband snapped to attention and flew out the door to fetch momma a new one. Although I’d love to say it was out of pure concern for my mental well being, I do suspect his mad dash to the store might have been an excuse to get away from the kids, who at that moment were howling their disappointment at delayed waffles and running around like 2 psychotic monkeys… Fortunately, for all our sakes, he was back in a jiff with a fabulous Black and Decker model, which – unlike that bad old one – is shiny, round and WORKS. Woohoo!

Please don’t let this discourage you from leggoing those eggos, because homemade waffles so far surpass their frozen counterparts there’s no reason not to make them – at least occasionally. Plus they freeze beautifully, so you can make them in bulk, store them in ziplocks in the freezer, then pop em in the toaster for quick weekday breakfasts.
Serves 4.

SODIUM CONTENT: 78.8 mg per serving


1 2/3 c. all-purpose flour
1/4 c. sugar
1 T. Featherweight sodium-free baking powder (available at Whole Foods markets and online at healthyheartmarket.com)
2 eggs, separated
1 1/3 c. milk
2 t. pure vanilla extract
4 T. (1/2 stick) unsalted butter, melted
1 T. vegetable oil for waffle iron


Preheat waffle iron (making sure it actually works). Melt butter and set aside to cool. Into a large mixing bowl, measure flour, sugar and baking powder. Whisk well to mix. Separate eggs, placing whites into a clean mixing bowl and yolks into a small cup. Beat whites until they form stiff peaks, then set aside for just a moment. Add milk, butter, yolks and vanilla to the dry ingredients, then mix well. Let rest a minute or two to thicken, then gently fold whites into the batter. Brush surface of preheated waffle iron with vegetable oil, then carefully spoon batter onto surface. Do not overfill. Close iron and allow to cook until waffles are golden brown, about 4-5 minutes. Serve immediately. Leftovers freeze well.

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