…But only when it comes to my plate.
Generally, I avoid most breakfast pastries. If they don’t have gluten, someone has inevitably snuck in an egg or two for leavening or butter for flakiness.
The freezer aisle options aren’t bad, but I want a real waffle – crisp on the outside and light and airy on the inside, with indentations deep enough for my blueberries to play hide and seek in. Aren’t you worth the extra ten minutes?