Friday, February 20, 2015

Belgian Waffles

Waffles - they're not just for breakfast. When the girls were younger, on Sundays we would have breakfast for dinner. I would make pancakes, French toast, bacon and eggs, or waffles. The girls are gone and we just haven't done that for a while. We've just developed other bad dinner habits (ice cream sundae for dinner when it's just too hot to eat, guacamole for dinner when I'm just lazy). I thought it was high time we did breakfast for dinner again.
Not the perfect distribution of waffle batter but oh the perfect taste

Belgian Waffles

3 eggs
1 c milk (or buttermilk)
1/2 c butter, melted
1 t vanilla
2 c flour
1 T baking powder
1T sugar
1/2 t salt

Whisk together eggs, milk, butter and vanilla.  Add dry ingredients until smooth (you may have to add a little more milk). You do not want it as thin as pancake batter but not too thick either. I would say a little thicker than cake batter. Make waffles according to waffle maker directions.

I really like this recipe. It came with the waffle maker (it's a Kenmore). Many other Belgian waffles recipes have you separating the eggs and whipping the egg whites. While they may produce a lighter waffle, that is a little more work than I want to do when I'm making Breakfast for Dinner! These go well with plain old maple syrup. Or a little nutella and strawberries on top. Or you can get funky and add a little cinnamon to the batter.


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