Sometimes the week can whizz by in such a blur. The repeated routine of wash, iron, breakfast, rush out the door before 8…it can just take over. What joy to have a Saturday without many plans! We still had a 5.30am wake-up call (thanks Little One!) but maybe he was just too excited to whip up some American-style breakfast treats. With a German twist, of course in the form of Nürnburg sausages which actually go very well. If you don’t have a waffle iron as we have used in this recipe, these will make light and fluffy pancakes in the frying pan.
These waffles are a perfect and versatile lunch platform for little ones too. Spread a bit of low-fat creme cheese over the top and sprinkle with finely chopped bell peppers, or anything else fresh and healthy and tasty you have in the fridge. You can omit the sugar and vanilla extract from the waffle batter if you want to have these as savoury waffles.
1 cup plain flour
3/4 cup milk
1/4 cup cooking oil
2 tsp baking powder
1 tsp sugar
1/2 tsp vanilla extract
pinch of salt
1 Beat the egg until light and fluffy with a whisk. Don’t bother with your electric whisk – we don’t need it that fluffy.
2 Add all the other ingredients and whisk to combine until you have a smooth, even mixture. The consistency should be liquid enough to be poured directly from the batter bowl.
3 Oil your waffle iron or your frying pan, using a pastry brush for the iron makes it especially easy! Pour the batter into the waffle iron and cook on medium for 3-4 minutes, until light brown. If you are making pancakes, drop a tablespoon of batter into a hot pan and flip after 3 minutes on each side.
4 Serve with sausages, crispy bacon and / or scrambled eggs for breakfast, with maple syrup on the side. You’ll have leftovers for lunch, so get creative with your sandwich fillings!