My kids and I love this waffle recipe that came with my waffle iron cookbook. I make a big batch, freeze the leftovers, and toast them on weekday mornings for a quick, filling breakfast. I use one heaping tbsp cinnamon rather than 2 tsp. I also use 4 tbsp oil rather than 6 tbsp to reduce fat - they lose their crispiness that way, but I just toast them to crisp them up. I've also started using dry cottage cheese to reduce salt and increase protein. My kids eat them with syrup but I like them as is.