Little me wasn’t a very picky eater. but there were some foods I wouldn’t touch: like spinach and pancakes (it was a shame, I know).
And then there were the foods I couldn’t stop eating, like waffles. The best part: my mom used the same recipe for waffles and pancakes. They were the exact same recipe! But I guess I just wanted it in waffle form (which makes no sense, but do picky eaters ever make sense? Yeah, didn’t think so)
So, on to these waffles. Also known as “Waffles for Me, Myself, and I.” For those mornings when you’re making breakfast for yourself and don’t want to make a dozen waffles–because, if you’re like me, you will eat the said dozen waffles.
To resist the temptation of
scarfing down eating a dozen waffles, I scaled down the recipe for “Me, Myself, and I Waffles” (that phrase is way too much fun to say) It makes two to three waffles, depending on your waffle maker.
Personally I like drizzling them with honey, but maple syrup is delicious and also a classic. Fresh fruits (blueberries, strawberries, black berries, etc) go wonderfully with waffles as well!
- 1 cup milk
- 1 egg
- 1 cup all-purpose flour
- 1 tsp vanilla
- 1 tsp baking powder
- pinch of salt
- 3 tbsp coconut oil, melted and cooled
- Mix together ¼ cup milk and egg; add in ½ cup flour, baking powder, and salt, and mix well.
- Add a ½ cup milk and vanilla; mix well.
- Add in the rest of the flour, combine thoroughly and add in the last ¼ cup milk.
- Stir in the melted coconut oil.
- Bake in your waffle maker according to the manufacturers directions. Best enjoyed immediately.