"Leggo my Eggo. Seriously. Let go of it or I will destroy you." This is the scene we're expecting at grocery stores throughout the country, which will be experiencing a crippling Eggo waffle shortage until at least the middle of next year.

Busy moms, college kids, and people who don't know how to cook are freaking out at the prospect that they might have to switch to instant oatmeal or (*shudder*) that weird healthy-looking brand of frozen waffles they've always scoffed at while Kellogg's desperately tries to crank out Eggos at maximum speed to meet the demand.

Heavy rains shut down Kellogg's Atlanta plant for a while in September, coupled with repairs on several production lines in a plant in Tennessee have left an empty, gaping hole in the freezer section where our beloved breakfast food used to be.

As much as this shortage might pain you, don't despair. We're here to help with a waffle recipe to tide you over ... that is if you can handle a breakfast without niacinamide and soy lecithin.

Bear in mind, waffles are really just a rich man's pancakes. Why? Because he had enough money for an extra egg and a waffle iron. So, you see, there's really nothing to be scared of.

A waffle iron is a bit of an investment. A good one costs around $40, and a super-fancy one comes in at nearly $200 (you don't need that). But when you consider how much you've been overpaying for what is essentially a little milk, some flour, and a few eggs, your investment pays off pretty fast. Plus, did we mention you get to make homemade waffles?

You'll need:

• 3 eggs, beaten
• 1-1/2 cups milk or buttermilk*
• 1/4 cup canola oil or melted butter
• 1 tsp. vanilla extract
• 2 cups flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt

*We recommend using buttermilk because it is delicious and wonderful. You can buy it in powdered form at health food stores so it doesn't turn. Because when it goes bad, it goes reeeeallly bad.

In one bowl combine the wet ingredients. In another bowl combine the dry ingredients. Add the wet ingredients to the dry ingredients and stir with a fork until just combined. Cook according to your waffle iron's specifications. Holy cow, that's not rocket science at all.

A Few Pro Tips:

Make sure your waffle iron is thoroughly preheated, don't add too much batter, and for Pete's sake put enough cooking spray or oil on it.

Make sure your batter isn't too thick -- this leads to cakey waffles.

If you add a little real maple syrup and cinnamon to some fat-free Greek yogurt and use that instead of slathering your waffles with butter and gallons of corn syrup, you won't feel obligated to spend as much time on the treadmill, and it's also totally delicious.

Here's a healthier, multi-grain version from AOL Food. And this one is for you vegans out there.