Waffles from Scratch

Back to school! Don’t let that early alarm clock’s chime steal your joy! Let’s take time to prepare in advanceof those hectic mornings with some lovely homemade waffles. I have a 4” waffle iron that makes perfect “Eggo” -sized waffles that are rather eggy and taste much like crepes. They disappear quickly! I want you to make them and freeze them so you can toast them before you run out the door. They are so delicious and can be eaten out of hand if you skip the syrup.

I adapted my recipe from The Joy Of Cooking, and its pretty basic. I must warn you, it makes quite a few dirty dishes! It takes some time to prepare, so Make ahead!!!

If you are like me, you’re scanning the recipe, going, “Too much time. Too much work. Too much mess. I’m not making this.” Well, I thought that at first, but it goes like clockwork once you get your batter made. The recipe says it makes 12- 6” waffles. I got more than that, of course, because they were smaller. I used exactly 1/4 cup in my waffle maker and they ere earen hot off the griddle by my daycare kids and Honey.

Please get out your mixing bowls, measuring cups, and spatula. This won’t be a wild ride, only a delicious one! You’ll be glad you did. If you clean as you go, the mess will be minimized.

Basic Waffles

Make things simple and start with these steps:

1. Preheat your waffle iron

2. Carefully melt a stick of butter to set aside to cool

3. Beat 3 eggs well (you don’t need a mixer), set aside

   These are not additional ingredients, they are included when called for later in the recipe.

Instructions

1. In a large bowl whisk the dry ingredients:

   1 3/4 All purpose flour (may use gluten-free if its measure-for-measure like regular flour)

   1 Tbsp Baking powder

   1 Tbsp Sugar

   1/2 Tsp Salt

2. Make a well and set aside.

3. Whisk together in another bowl

   3 large Eggs, well beaten

   1 1/2 cups Milk (any kind, dairy or non-dairy)

   1 stick of melted Butter (or plant-based)

   • I added Vanilla Extract to taste

4. Pour the combined wet ingredients into the dry ingredients.

5. Gently whisk together with a few swift strokes. (It’s OK if it’s not perfectly smooth)

6. I oil the waffle iron grids with a silicone bbq brush before every waffle.

7. Pour 1/4 cup of batter on bottom grid, adjust for your iron.

8. Close the iron, bake for about a minute or so until golden brown. (I open mine to check, and re-close if necessary.)

You can mix in things as you like. Suggestions: wheat bran, flax seeds, fresh or frozen blueberries or raspeberries, nuts, bananas, bacon, cheese, coconut or grated chocolate. I didn’t add anything extra.

Serve with Maple syrup, jam, whipped cream, utter, fresh fruit, or whatever you like. I just made strawberry jam this past week, and we’re picking raspberries as I write this in late June.