VwaV Pumppkin Waffles healthified with whole wheat pastry flour and flax seeds
I remember the first time someone told me they made their own waffles. I was shocked. I was dismissive. I remember asking, “But are they good?” I just couldn’t believe that something requiring such complicated machinery was within my reach. And once I tried it myself I was addicted.
I am at war with my current waffle iron. It has a gajillion settings and, if I were to still think in waitress terms, it cost a crappy night’s tips. A few years ago I found a whole slew of ‘fflirons (now there’s a portmanteau that won’t catch on) on sale for 7 bucks. I bought 4 of them. In my defense, I was doing a vegan brunch cafe at the time so they were needed. It ended up being perfect iron – the timer went off when it was supposed to, each session produced a fluffy yet crispy uniformly cooked gem and it was so easy to clean. Long, boring story short (but hopefully still boring), my friend Michael was staying with me and knocked them from their precarious perch on top of my fridge and broke every one. Thanks, Michael, that is how you will be remembered. And I don’t know why I thought I was moving up in the world with the new one, but you don’t know what you got till it’s gone. I haven’t been able to find those perfect cheapo ones at any price.
But honestly, the point of this post wasn’t to sulk over my losses, but to remind everyone how well waffles freeze. This morning I placed a whole baggie in the freezer and now I’ll have brunch at my fingertips for a few weeks. Obviously these Belgian sized waffles won’t fit in the toaster, but that is easily solved by cutting them into triangles. And then, according to 80s commercials, when they pop out of the toaster, if someone tries to grab it before you can, you get to curb stomp them.