The breakfast experiment

Last week, I sought the wisdom of Facebook and asked with other mothers were feeding their kids in the morning. Breakfast is most definitely my least favorite meal and as a result, Sylvi is the only one who actually eats it most days. Periodically, I’ll get in a breakfast-y mood and start making baked goods or couscous… but it never lasts. Anyway, this week it suddenly hit me that since I’m not a big breakfast eater, I tend to just spend my morning handing out snacks to the kids.

My kids love their carbs (like their mama, of course) and so our snacks are often some form of a cracker or another. The more I thought about it, I realized that when I snack on carbs, not only am I hungry about 10 minutes later, I feel crummy and grouchy because I’m hungry again. But, you see… I can communicate this because I’m an adult and I fully understand my hunger cues. My three and half year old? Not so much. So I’ve committed to making a breakfast daily that incorporates protein in an attempt to see how things go and if it makes any impact our days for the next two weeks.

So here we are on day #3 and I had planned to make cinnamon rolls and eggs, but forgot to start the dough last night. We woke up to find that a leprechaun left us green snot for our holiday. Boo. Anyway, I decided on waffles and since there was a left over sweet potato in the fridge, I made this recipe. I have no idea where the original recipe came from, but my notes have lines all over it, as I adapted it significantly. I just have no self control when it comes to making my own creative mark on a meal, I guess.  Even with the addition of the sweet potato, these waffles are your typical golden color, but they are sweet and fluffy.  Sylvi ate two entire waffles and a piece of bacon!

Orange Sweet Potato Waffles

  • 1 sweet potato, mashed (about 1 cup)
  • 3 eggs
  • 1 1/2 cups milk
  • 1/4 cup brown sugar
  • 1/4 melted butter
  • 1/2 Tbsp. orange extract
  • 2 cups flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt

Mix the sweet potato, eggs, brown sugar, butter, orange extract and salt together. I find that a hand mixer is very helpful since the sweet potato makes the batter very thick. Sift together the baking powder and flour and alternate adding it and the milk until all ingredients are incorporated. Put a scoop of the batter into each well of your heated waffle iron and cook until golden brown.

To make these waffles even more tasty, melt 2 Tablespoons of butter with 1/2 cup pure maple syrup and the zest of one orange in a small pan over medium heat. Bring the mixture to a boil, lower the heat and simmer for two minutes, whisking constantly. Then pour the syrup over your warm waffles and listen your family sing your praises! 😉

One Reply to “The breakfast experiment”

  1. These sound delish. I love a big breakfast. If I eat cold cereal I feel hungry 15 min. later. And days w/o a big breakfast are much harder for me, and my hungry hungry 3yo is asking me for snacks every 5 min. all day and nearly drives me nuts. We don’t always have protein — whole grain pancakes feel all of us up well, but we make lots of eggy dishes too. I want to make waffles but refuse to use Teflon. I wish I knew of a cast iron waffle iron. Are you listening, Lodge Logic???

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