waffles for breakfast

We have a weekend morning tradition of waffles or pancakes or french toast that we have carried over from my childhood.  My dad was the master pancake maker, and my kids tell me that my mom's french toast tastes way better than mine, so, that leaves me with waffles to try to make my own.  I've experimented with many recipes and I think we have a keeper that is both healthy-ish and delicious. 



Skyler rinses fruit and makes a fruit salad while Reed and I mix the batter. This weekend, Reed's new remote-control police car was weaving around my feet and Jackson was chasing it and there was a lot of squealing. 

In my imagination, weekend breakfasts are always calm and relaxing.

Here is the waffle recipe that is really working for us:

Ingredients (Alton Brown's recipe)

• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 tablespoons sugar
• 3 whole eggs, beaten
• 4 tablespoons unsalted butter, melted
• 2 cups buttermilk, room temperature 
• (and I add a tablespoon of chia meal too).* 
• Vegetable spray, for waffle iron

I have a big container of chia meal (ground chia seeds) that I've been using ever since I read Born to Run.  Chia seeds are full of nutritional and medicinal things, most notably, an amazing source of Omega-3.  I put a scoop in just about everything I bake, and always in pancakes or waffles.  It tastes like nothing, really, but adds a nutritional punch.

The kids love to sit at the table and watch for the light to turn on indicating that the waffles are done.  Look at these golden beauties, hot off the griddle.

All together now, pictured with the beautiful homemade napkins that my friend Sarah made for me.