Saturday, September 09, 2006
Favorites: Weekend Waffles
This is my favorite waffle recipe. It doesn't involve separating eggs or beating egg whites so it's as easy as making pancakes, but the result is just as good as a more complicated recipe. We eat ours with syrup or fresh fruit and whipped cream. Sometimes we add blueberries or chocolate chips to the batter. I would really love to eat them with some kind of awe-ful "special sauce," I wish someone would send me a recipe.
Basic Waffles (from Joy of Cooking) - for our family (of 5) we double the recipe. Pack extra waffles in a freezer ziploc between sheets of wax paper and put in freezer. Toast or microwave when ready to eat.
Preheat waffle iron.
Whisk together in a large bowl:
1 3/4 C. flour
1 T. baking powder
1 T. sugar
1/2 t. salt
Whisk together in another bowl:
3 eggs, beaten
4-16 T. butter, melted (from Joy of Cooking, "We give you three choices to prepare this recipe: use 4 T. butter for a reduced-fat waffle, 8 T. for a classic light and fluffy waffle; or 16 T. for the crunchiest most delicious waffle imaginable.")
1 1/2 C. milk
Make a well in center of dry ingredients and pour in the wet ingredients. Gently whish them together with a few swift strokes. (The batter should have a pebbled look, similar to a muffin batter.) Cook in waffle iron.