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Now pancakes are good, but waffles are just so much better. That crunchy outside and the soft fluffy interior. The way it gently cradles the melting butter. Syrup just stays in those nice little cubbies.
These aren’t Belgian waffles, those require yeast, but they are still really good. Easier and faster to make than their big Belgian brother.
You can freeze after making and reheat in a toaster. Serve with fresh fruit, whipped cream, and warm maple syrup. Another topping that goes well is Nutella and strawberries.
Waffles
Servings: 3 servings
Ingredients
- 2 cups flour
- 1 ½ tbsp sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 eggs
- 1 ½ cup milk
- 6 tbsp butter melted
- ½ tsp vanilla
Instructions
- Preheat waffle iron.
- Combine dry ingredients in a large bowl.
- Whisk eggs till frothy in another bowl.
- Slowly pour melted butter into measured milk while stirring. Add to the eggs and vanilla. Stir well.
- Mix the wet into the dry ingredients and stir till big lumps are gone. Don’t over mix.
- Use a measuring cup to pour batter onto waffle iron. Cook on medium high heat for about 4 – 5 minutes. Follow directions of device for best results.
