Waffles

When I married Capt'n Awesomepants, he was a proud cereal killer. After a few years I knew I had a problem on my hands and it was time for an intervention. That intervention came in a fluffy, moist, yummy package called 'waffles'. Now, I make a batch of waffles once a week to help the Capt'n keep his desire to kill all the helpless cereals under control.

I have gained a lot of respect for waffles, they have always been the snotty kid sister to pancakes in my eyes. Since the great waffle intervention they have become so much more to me. With a good base recipe for waffles you can go crazy, get creative and make something really yummy. It also helps when you forget to buy extra stuff to make waffles, which I never do.

Banana Nut, Raspberry, Pumpkin, Apple, Zucchini, Chocolate Chip, Carrots etc. Waffles can be very versatile.

Let's start with a good base.

This normally makes 10-12 waffles (depending on your ingrediants), using a waffle maker.

3 cups Pamela's Baking and Pancake Mix

1 cup Almond milk

3 eggs

3 Tbsp Oil

1/2 cup Sour Cream

I add a tsp of cinnamon when I use banana, pumpkin, apples or zucchini.

To make Raspberry Waffles (which were a huge hit, there made the whole house smell amazing).

Add 1 cup fresh Raspberries to the base mix, as well as 3 Tbsp Honey or Maple Syrup (100%, no yucky Egg-o junk)

Mix Raspberries, eggs, almond milk, oil and sour cream together until blended well, slowly add the Pamela's mix. Add cinnamon, and a little salt if you like.

Follow your waffle maker's directions as you normally would.

If you make a large batch like this and want to freeze them. Cool the waffles on a wire rack then Layl them out on a cookie sheet and place them in the freezer. Once they are frozen move then to a freezer bag and remove the air.