Whole Wheat Waffles

Another great weekend breakfast. I like to make a double batch and freeze the rest for quick breakfasts later in the week. 

• 1 1/2 cup whole wheat flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 egg
• 1/3 cup oil
• 2 cups milk

  Directions

1. In a medium bowl, whisk together the flour, baking powder, salt and cinnamon. Add milk, egg and oil. Mix until thoroughly blended. Let the batter rest for 5 minutes so your waffles will be nice and fluffy.

2. Heat waffle pan over medium-low heat. You’re ready to start cooking once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with additional butter, oil, or cooking spray (nonstick surfaces likely won’t require any oil). 

3. Using a 1/4 cup measuring cup, scoop batter onto the warm skillet.

4. Cook until small bubbles form on the surface, just like pancakes; 2 to 3 minutes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy). Flip the waffles, then cook until lightly golden on both sides, 1 to 2 minutes more. 

5. Repeat the process with the remaining batter, adding more oil and adjusting the heat as necessary.

6. Serve immediately with toppings of your choosing, or keep them warm in a 200 degree Fahrenheit oven. You can also lay them out in a single layer on a baking sheet and freeze them. Once frozen, just pack up and keep frozen.