Every so often, Dustin and I get caught up discussing how we would love to own and run our very own restaurant.
It usually happens after we eat somewhere and feel disappointed with the food. Man, I hate that.
We get to thinking, “Hey, if they can run a successful restaurant, we could totally do this.”
And then it starts.
The brainstorming. The excitement. The planning. The menu. The decor. The name. The …
The kids. The itty-bitty kiddos. The soccer games we’d miss. The weekend future baseball tournaments and ballet recitals we’d miss. And sleep-overs. The evenings. The early mornings. The sleep we’d miss.
How on earth could we run a restaurant with lil’ kiddos?
Isn’t that the whole reason why I’m staying home? To be around them MORE? How do families with small children run restaurants?
And that about stops our excitement and brings us back to reality. For the time being, at least.
One day. We’ll have our restaurant and it will be awesome. But not today. And that’s ok.
Now that my tangent is over, these waffles came about for three very specific reasons:
- Because I got sick of trying chicken and waffles at restaurant after restaurant and being disappointed.
- Because Dustin got me an amazing belgian waffle maker for Mother’s Day.
- Because waffles.
We went out to breakfast for Mother’s Day and I got Chicken and Waffles. Because it was Mother’s Day and that sounded amazing and calories don’t exist on Mother’s Day. And because we went to a place that has supposedly the best chicken and waffles in Austin.
Not so much, sadly.
So I went home and made myself some waffles. And they were yummy.
One day, you guys, I’ll be serving perfect Chicken and Waffles in my breakfast place.
- 1 3/4 cups whole wheat pastry flour or buckwheat flour
- 1 1/4 cups course cornmeal
- 1 tbsp baking powder
- 1 tbsp coconut sugar
- 1/2 tsp sea salt
- 2 cups unsweetened almond milk or milk of choice
- 3 tbsp coconut oil
- 2 eggs beaten
- 1 1/2 tsp vanilla extract
Preheat the waffle maker.
In a medium mixing bowl, combine all the dry ingredients (flour, cornmeal, baking powder, coconut sugar, and sea salt) and mix well.
In another medium mixing bowl, whisk the milk, coconut oil, eggs and vanilla (AKA the "wet ingredients").
Pour the wet ingredients into the dry ingredients and stir until just combined.
There is no need to grease the waffle maker since there is already oil in the batter.
Pour 3/4 cup - 1 cup (depending on the size of your waffle maker) into the center of the grid.
Cook the waffle according to your waffle maker directions. Bake until golden brown, approximately 3-4 minutes.