Yes! You have a waffle iron!

NOTE: I may be skating on thin ice here, regarding copyrights, but I give all the glory to the Food Networks. As noted below.

I have no idea why the type face changes, but remember, I'm a novice blogger. Expect improvement.



So, I just figured out that the George Foreman Grill makes stellar waffles. The recipe I use is from the South Beach cookbook, but it calls for whole wheat flour and needs an awful lot of baking powder to make it fluff up. This is the easiest sounding recipe I could find online. [If you have your George cookbook, check out the recipe in there. I've lost mine.] Get all your ingredients and your measuring stuff out on the counter and just put it together. When you start to open up the waffle iron see if it resists opening. That may mean it hasn't cooked long enough. Be sure to spray between waffles -- and, of course, the waffle irons go right in the dishwasher. You'll probably have leftover waffles. Let them cool on your counter or a rack if you have one.] Separate them with a sheet of waxed paper and freeze them in a freezer bag. Toaster oven. No problem. Quick. I made two batches today for when I don't feel like making breakfast, but feel like having breakfast. Someday very soon, I'll send you the pancake recipe. It's a no-brainer and can also be frozen and warmed in the microwave.

Very Easy Waffles From Food Network Kitchens

1 1/4 cups all-purpose flour
3/4 cup rolled oats [That's regular oatmeal. Not quick cooking. It's easy to fix as just oatmeal, too, takes five minutes, and delicious with brown sugar, maybe a dash of cinnamon, too.]
1/4 cup firmly packed light brown sugar
2 tablespoons wheat germ
4 teaspoons baking powder
1 teaspoon ground cinnamon
Pinch fine salt
2 large eggs
1 1/2 cups milk
1/4 cup unsalted butter, melted
1/4 cup peanut or walnut oil
Maple syrup

Preheat the George with waffle irons in place, top & bottom, to high. Spray with PAM each time you make a waffle.

Whisk the flour with the oats, sugar, wheat germ, baking powder, cinnamon, and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then add the milk, butter, and oil.

Gently stir the wet ingredients into the dry ingredients with a wooden spoon [or whatever], to make a batter. Take care not to over work the batter, [this is important. If you bludgeon the baking powder it loses its oomph. And you need that oomph.] it's fine if there are a few lumps. Pour 1/2 cup of batter per waffle on left and right sides, and cook until the outside of the waffle is crisp and inside is cooked through, 3 to 5 minutes. (The time varies depending on the size and spread of a waffle iron. I think 5. Don't peek too soon or the waffles will rip apart in the middle. I've had no problem at all with sticking.) Repeat with remaining batter. Serve warm with with maple syrup. Copyright 2005 Television Food Network, G.P. All rights reserved
Shopping List:

All purpose flour
Regular Quaker's Oats A jar of wheat germ [keep it in the fridge.] It should be close to the oatmeal.
Light Brown sugar
Baking powder
A can of original flavor PAM. Butter flavor would be good, too.
Pancake syrup
Canola oil.
Cinnamon, if you don't have it.
Waxed paper

Except for the wheat germ, this is stuff you'll use up on other things. Canola oil is a good, neutral-flavored oil to use when olive oil would had too much olive oily taste. And except for the waxed paper which is with the sandwich bags and stuff, all this should be located kind of in the same general area of your store.