Posting every day for the entire month of November?? What was I thinking? For the last few days I've been eating but not really cooking, and no one wants to hear about endless pieces of bread with hummus or strange salads composed of things I found lurking in the back of the vegetable drawer.
Today, though, I was walking home from class and thinking about breakfast (I have class every day at 8:15 am, and I don't like eating beforehand) and I realized I hadn't told you about my favorite waffles. Since, of course, I need a picture of the waffles, this was a perfect excuse to make and eat said waffles.
Will you believe it when I tell you that, until a month ago, I'd never made waffles and eaten them probably three times in my life? I don't have a waffle maker at home, or funds or space to obtain one, but one of my roomate here does. A few weeks ago my other roomate asked me to make waffles, which, of course, I gladly agreed to. Lolo to the rescue! I made these, minus the blueberries, and my roomates kept gushing on and on about them and wouldn't believe me when I said they didn't have eggs or milk.
Since then I've been making waffles about once a week, and I'm using a variation of lolo's recipe-- it's basically the same, just healthified a bit. I think I'll experiment with pumpkin waffles next!
My favorite way to eat these is with a sprinkle of sugar and a squeeze of lemon juice.
Waffles (makes approx. 6-- serves 2)
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp baking soda
1/4 tsp salt
1 1/2 Tbsp sugar
7 Tbsp soy yoghurt, any flavour (I use plain)
2/3 cup soy milk
2 tbsp water
1 tbsp oil
Begin preheating your waffle iron. Combine the dry ingredients in a small mixing bowl. Whisk the wet ingredients together, then fold them into the dry ingredients, using as few strokes as possible. Grease your waffle iron, and then waffle away!
If you want to make these ahead of time, cook them until they're slightly less brown then you'd like, then freeze them. Reheat them in a toaster for a quick and delicious breakfast.