Breakfast for dinner is a family tradition, and I love to make waffles. This is a simple recipe that can easily be adjusted or "doctored." The beaten eggs make the waffles light and crunchy, or I sometimes use our food storage dried eggs to rotate them.
Waffles
2 cups flour (I use wheat and use a little cornmeal/flax meal to add texture)
1 T.* brown sugar
1/2 t.* salt
2 t. baking powder
1/2 c. oil
1 3/4. milk (I like to use buttermilk if I have it on hand)
2 eggs (beat the egg whites till stiff and then fold into the batter)
Hash Browns:
1-3 grated potatoes (can also grate sweet potato, onion. or carrot with the potatoes to make it healthier and more colorful)
Rinse the grated potatoes to get rid of the extra starch.
Microwave the potatoes for 2 minutes to partially cook the potatoes so they will brown without burning and still be cooked through.
Fry in a hot pan or griddle with oil and then salt and pepper. Don't turn over until they are well browned so they will still be crunchy. I am all about the texture!
Tip: Bacon cooks better in the oven on a rack and is much less of a mess. Just bake it on 350 until you have the chewiness/crunchiness you prefer.
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