I already told you all about how I used to make waffles every Saturday morning for years. Remember? It was here (along with a wonderful blueberry muffin recipe). As mentioned in that post, tradition ran its course and the Saturday morning breakfasts stopped. But not before I actually wore out a waffle iron.
However, in the last week, I have had two sets of friends say how much they loved my waffles. One friend threatened to drive an hour any Saturday morning I promised to make them. The second set of friends was lucky enough to convince me to make them.
Well, it really took no convincing, because they were spending the night and I promised them whatever they wanted for breakfast. She replied “waffles” with no hesitation. So out came the waffle iron, whipping cream, homemade strawberry jam, and syrup. We all ate too much but it felt like old times again. One of those moments where years have passed but you could swear they haven’t.
Want to know the awesome part about this recipe? I lost the actual recipe years ago. Thankfully I had made it so many times I had it completely memorized. I have doubled and tripled this recipe with great results. Over the years I have made modifications (and the recipe below reflects those) to make them absolutely perfect. I do rely on feel quite a bit so I hope these are as consistent in your kitchen as they are in mine.
If not let me know.
Waffles (makes four in my Belgian waffle maker)
2 cups flour (can be white or whole wheat or any combination)
2 tsp baking powder
1/2 tsp salt
1 3/4 cup milk
1/2 cup melted and cooled butter
1 tbs sugar
In a large bowl combine flour, baking powder and salt. Separate the eggs. Add the egg yolks, milk, and cooled butter to the flour mixture mixing till just combined. In a separate bowl whisk the egg whites with the sugar till stiff peaks. Carefully fold in the egg whites into the batter. Spoon in to a preheated waffle iron. Cook till golden brown. Serve with jam, peaches, blueberries, whipping cream, syrup, eggs… The possibilities are endless.