Ok, so I am not a morning person. I also hate cooking when I'm half asleep and hungry. I hate letting food go to wast too. So I have started making baked waffles then storing them for later. I say baked because I don't have a waffle maker, but I have a waffle sheet pan (thank you, Pampered Chef). I make waffles at night before going to bed, stick them in the fridge, and all the kids have to do is help themselves while I enjoy my morning coffee in peace. Now, I'm not one of those fancy moms that make them from scratch; I keep it simple. I used pancake mix (follow the recipe on the box), extra vanilla, and whatever fruit I just so happen to have that's about ready to expire. It's simple, it's yummy, and I can secretly give my kids fruit that they swear they never liked, although I watched them eat it a few days ago.
Now you don't have to use a waffle pan. You can make these in a waffle iron or other shaped baking pans. (I currently have another Pampered Chef summer-themed backing pan on its way). Don't think you have to buy the overpriced pampered chef stuff. I have a Pampered Chef addiction and a shopping problem.
Now to the pancakes. I love this recipe because it is excellent for a busy mom like me. It helps save money because, let's face it, those freezer waffles are thin. The kids go through them way too fast for the price, unlike the homemade ones. The homemade ones are something the kids can feed themselves without help. The kids fill them up better off of them. Plus, pancake mix is super cheap, and you can mix almost any fruit into it. Which, for me, makes it the perfect breakfast item.
First, you start with whatever brand of pancake mix you like and follow the recipe on the back of the box, substituting any ingredients you may need to. However, before adding the milk, put it in a blender or food processor with any fruit you may want to add. (Use your judgment. Different fruit means different amounts. Just make sure the fruit milk mix is still runny). Next, mix all your ingredients until it is smooth.
If you are baking, set your over to 350 and let it heat up while you fill your molds. I fill mine about 1/2 to 2/3 full. When the oven is heated, put it in for 10 min and keep an eye on it. Depending on the pan you are using, how much batter is in the pan, and other things, cook times can vary. If you are using a waffle maker, you will have to do whatever the manufacturer suggests because I do not have a waffle maker, and I have not used one in years.
Try not to open the oven too much while cooking because it slow the cooking time down. I was also told it would release too much moisture from the oven, making what you bake dry and crack. When you think the pancakes are done, pull them out of the oven. They should be golden brown, and a butter knife or toothpick can be stuck in the center and come out clean.
When the pancakes are done, you can put sugar or any other topping on top and enjoy unless you are like me and are making them for late. You can out in the fridge, bread box, or even freeze. It just depends on how long you plan on waiting to eat them. To reheat, you can do it in the oven or even in a skillet with some butter. The toaster works great, too, depending on the pancake's shape and size. We have even taken them camping and reheated them over a campfire in a basket steamer!
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