My kids just love waffles, pancakes and french toast. They love to smear on peanut butter and syrup both.
We always freeze the extras so that they can have breakfast during the week. It's so easy to pop the waffles, pancakes and french toast into either the microwave or the toaster and within seconds the kids have a hot meal ready for them.
I'm told that husbands also love the "leftovers" as a quick breakfast before heading off to work.
Here are a few yummy recipes:
Blueberry French Toast
4 cups blueberries
4 teaspoons vanilla
4 tablespoons butter
1 teaspoon cinnamon
2 cups milk
1 teaspoon nutmeg
1 cup sugar
1 loaf Italian bread, sliced 1/2" thick
Beat eggs, milk, vanilla and nutmeg. Soak bread slices until egg mixture is absorbed. Melt butter; add sugar, cinnamon and blueberries. Cook over medium heat until berries are soft and sugar is dissolved.
Grease a 9x13 inch pan. Pour in berries. Place bread on top, fitting tightly. Bake at 350 degrees for 30 minutes. Let stand 5 minutes before serving. Makes 4 to 6 servings.
2 very ripe bananas, mashed well
1 1/4 cup all-purpose flour
2 tablespoons sugar
2 teaspoons double-acting baking powder
3/4 teaspoons salt
1 1/3 cup milk (for thicker pancakes use only 1 cup milk)
1 egg, slightly beaten
In large bowl, with fork, mix first 4 ingredients; add 3 tablespoons salad oil, milk, egg and mashed bananas and stir just until flour is moistened.
Preheat electric griddle or skillet as manufacturer directs. If you are using a griddle that does not have a non-stick surface, brush lightly with salad oil. Pour batter by 1/4 cupfuls onto hot griddle, making a few pancakes at a time. Cook until bubbly and bubbles burst; edges should look dry. Flip pancake and continue cooking other side until golden brown.
2/3 cups milk
1/2 cup cooked pumpkin
2 cups Bisquick mix
2 tablespoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 cup salad oil
Mix together and cook on electric waffle iron.