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 My husband had a craving for waffles the other day. When he found out that I had to work yesterday until 5, he suggested that we have waffles for supper. Great! I could get a head start on the batter by prepping the dry ingredients and just add the wet when I got home. I had in my freezer All Natural & Full Cooked Breakfast with Sage Chicken Sausage from Wegmans, $4.50 for an 8 oz. package, to complete the meal. Instead of making buttermilk waffles from my Betty Crocker cookbook, I tried a recipe from Alton Brown for Basic Waffle. His recipe called for a cup of all purpose flour and a cup of whole wheat flour. I'll admit I didn't allow the recipe to rest for 5 minutes as called for. We did find the waffles from this recipe were a little denser, perhaps because of the use of whole wheat flour. Also, after viewing the short video attached to the webpage for the recipe, I should have used a spatula to mix the ingredients instead of a whisk. Why, because it all clumped together in the tines of the whisk. Overall the waffles were great, perfectly shaped and golden brown.
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