Eggo's no more

Khloe has to have breakfast as soon as she wakes up each morning.  To her, breakfast consists of either waffles or pancakes.  The waffle and pancake recipe from the Better Homes and Garden cookbook are the best recipes!  Not only are they tasty, they are easy to make and freeze well.  Mix up a double batch, eat, and freeze the leftovers in a large freezer bag.  In the morning, simply heat in the microwave, and your kids have a warm breakfast!

Ingredients

• 1-3/4  cups  all-purpose flour
• 2  tablespoons  sugar
• 1  tablespoon  baking powder
• 1/4  teaspoon  salt
• 2    eggs
• 1-3/4  cups  milk
• 1/2  cup  cooking oil or butter, melted
• 1  teaspoon  vanilla

Directions

1. In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
2. In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
3. Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle baker (use a regular or Belgian waffle baker). Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.
4. Makes 12 to 16 (4-inch) waffles

Ingredients

• 1  cup  all-purpose flour
• 1  tablespoon  sugar
• 2  teaspoons  baking powder
• 1/4  teaspoon  salt
• 1    beaten egg
• 1  cup  milk
• 2  tablespoons  cooking oil

Directions

1. In a medium mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center of the dry mixture; set aside.
2. In another medium mixing bowl combine the egg, milk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy).
3. For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, pour about 1 tablespoon batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. Makes 8 to 10 standard-size (4-inch) or 36 dollar-size (2-inch) pancakes (8 servings).