Skip to main content

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.


Labels:

Comments

Post a Comment

I appreciate your comments!

Popular posts from this blog

Waffled Hash Browns

I'm not that much of a fan of one-trick ponies taking up real estate in my kitchen. I know that a waffle iron can be classified as that, but now I can rationalize that it's not. Who knew you could make hash browns in it? Waffled Hash Browns (Adapted from Cooking Light ) 1 1/2 lb russet potato (shredded) salt/pepper to taste 1/4 t garlic powder 1 1/2T butter, melted Preheat waffle iron. Squeeze liquid out of potatoes by blotting between two paper towels. Toss potatoes, salt, pepper, and garlic powder. Brush both sides of the waffle iron with butter. Spread potatoes evenly on waffle iron. Close and cook 2 minutes. Press iron closed completely and cook about 12 minutes or until golden brown. I did not feel that they browned as nicely as in the picture on the original recipe, but then again I don't have a food stylist do I? The drawback of this recipe is that you have to share this. Since they take about 15 minutes, it's a little difficult to make a second one...
Post a Comment
Read more

Citrus Shortcake

In my mind, this cake is sort of a blank slate. The cornmeal gives it a little crunch but it is quite versatile. I drizzled a citrus icing on it this time around. I think there are many other things that you could do. You could macerate some berries in sugar and top the cake with them. I think some heated jam (orange, strawberry, or raspberry) drizzled over would be nice. I scoop of ice cream never hurt anyone. A dollop of whip cream never did either. I think you get the idea. Citrus Shortcake (Adapted from Cooking Light circa 2010) 3/4 c sugar 1/4 cup butter 2 eggs 1 T orange rind, grated 2T fresh OJ 1/2 t vanilla 1 c flour 2T cornmeal 3/4 t baking powder 1/2 t baking soda 1/4 t salt 2/3 c buttermilk Grease a 9" square pan set aside. Cream butter and sugar for 5 minutes in a mixer.  Meanwhile, combine dry ingredients (flour, cornmeal, baking powder, baking soda, and salt in a small bowl). Set aside. Add eggs one a time to butter mixture; beating well after ...
Post a Comment
Read more

Mensa Member?

I think Mickey is a member of Mensa. We heard him last night but could not determine where he was in the kitchen (or should I say the Sous Chef could not locate him - I certainly was not looking). He had been lurking in the toaster cabinet the night before and averted the glue trap. This is absolute torture. Still no cooking going on.
Post a Comment
Read more