How to make a healthful alternative to Eggo waffles

Kellogg Co. has announced there will be a nationwide shortage of Eggo frozen waffles until next summer because of interruptions in production at two of the four plants that make the popular convenience food, according to the Associated Press. A company spokesman was quoted as saying it will take until the middle of 2010 before Eggo shelves in supermarkets are fully stocked with the product.
Meanwhile, you can make a healthful alternative to Eggo frozen waffles. Here's an overnight waffle batter that will save you money and cut down on sodium:

Things You'll Need

• 2-1/4 cups all-purpose flour
• 2 tablespoons sugar
• 1 package active dry yeast
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1-3/4 cups milk
• 2 eggs
• 1/3 cup cooking oil waffle maker

Instructions

1. In a large mixing bowl, stir together the first five ingredients. In a separate bowl, whisk together the milk, eggs and oil.

2. Add the wet ingredients to the dry ingredients and beat until thoroughly combined. Cover loosely and refrigerate overnight.

3. Before baking, stir batter. Pour about ½ cup batter onto preheated, lightly greased waffle baker. Close lid and allow to cook undisturbed until done (about four minutes). Lift off waffle iron with a fork.

4. For frozen toaster waffles, stop cooking about a minute early. Cool waffles and freeze. This makes about 16 four-inch waffles.