waffley cakes

We are a pancake house- primarily because we’re lazy. Waffle irons are hard to clean and I always seem to end up either tearing them or burning them. Yet, the allure of the waffle still remains. Those little indentations to catch syrup and a crisp edge… yum.

Imagine my extreme happiness upon seeing this pan, on sale no less:

I have a pretty strict no-nonstick rule in our house, but for as often as we’ll use this I had to break my own rule. This cute pan turned out adorable little pancakes with a crispy edge and, with the help of some canola non-stick spray, each pancake was easy to pop out of pan. These particular pancakes were the Banana Pecan pancakes (sans pecans) from VWaV.

Served alongside our staple sun-dried tomato tofu scramble, it made for a simply fabulous breakfast with no torn waffles or frustrated crying to speak of.

Sun Dried Tomato Scramble

1 package water-packed firm tofu
oil
1 medium yellow union, diced
1 tbsp. dried oregano
1 tbsp. dried basil
1/2 cup sun dried tomatoes, drained and chopped (pureed in processor, if possible)
1 large carrot, sliced into thin discs
3 cups fresh baby spinach, rinsed
1/4 cup sweet corn
1/4 cup kalmata olives, chopped

Drain and press tofu. In a large pan, heat 1 tbsp. oil on medium heat and sautee onion for 5-8 minutes, until translucent. Add the oregano and basil and combine, adding a bit more oil if the mixture begins to stick. Crumble tofu on top and mix well. Add the sun dried tomatoes and carrot and mix to combine. Top with spinach and cover with a lid to wilt. Lower heat to low-medium and let cook for about 5 minutes. Stir to incorporate the wilted spinach and add the corn and olives. Continue to cook on low until heated through.

Serves 3.