It has been the winter of broken records. Snowfall totals, lowest temperatures and wind chills. I suspect the schools here may be heading for a record number of snow days in a school year, too. Although most of the days have been declared “inclement weather” days as it’s been dangerously cold temperatures and wind chills keeping schools closed. My kids had an unplanned 5 day weekend thanks to bad roads from snow on Friday and then the super frigid polar vortex wind chills along with severely drifted roads on Monday and Tuesday.
Even though I have been able to get out of the house with my 4-wheel drive pickup, there have been many days that I just didn’t want to leave. So I’ve been cooking from pantry and freezer items. I really need to make a big grocery shopping trip because my shelves are getting pretty bare after all of the bad weather this winter.
On Monday I thawed some sausage and decided that breakfast sounded good for dinner, as in waffles and sausage. I love trying different waffle recipes and I hit Pinterest to keep my mind off the snow blowing around outside. I found a recipe that produced a thick batter. Many of the recipes I’ve tried in the past have a thin, liquid batter and I wanted to see what the difference in viscosity would produce in the finished waffles. I made a few tweaks to the recipe to reduce the fat a bit (the original called for a whole stick of butter for only 5 or 6 waffles) and add some nice caramel-y flavor with the brown instead of white sugar. My kids loved them. Nice and dense, but in a good – not potential hockey puck, way. A really nice way to end a blustery day.
What are some of your favorite meals to cook from your pantry stash?
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon packed brown sugar
- 1¾ cups milk
- ¼ cup melted butter
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 2 cups all-purpose flour
- Beat together eggs, vanilla and sugar in a large bowl.
- Add milk and melted butter. Mix well.
- Whisk in the baking powder and salt. Add the flour a bit at a time, whisking well after each addition, until batter is smooth and lumps are gone.
- Cook according to your waffle maker's directions. The dough is thick and doesn't spread a lot. I poured the batter in a ring around the center then filled in the center to make sure the batter spread almost to the edges of my Belgian waffle maker.