“A waffle is like a pancake with a syrup trap.” — Mitch Hedberg

Butter lovers rejoice! This one’s for you. Healthy eaters can just walk on by, there’s nothing to see here today. Or linger a moment, and take a walk on the wild side. These light and oh-so-rich waffles are a real pleasure. Plus they’re easy to make!

When my kids were little, we had a tradition of eating breakfast together every Sunday morning. I’d make waffles, buttermilk pancakes, or French toast, sometimes with bacon, sausage or eggs. The timing was a bit challenging when they were teenagers and liked sleeping in long past the time we got up, but we kept at it as best we could. I usually made a double batch, because we love leftovers. You can put them in the toaster, just like the frozen kind – but way better! Store them in the fridge until you’re ready for them. You can freeze them, too, but seriously…are they really going to last that long?

This time they did last, but only through significant willpower. As part of my “eat-well-during-kitchen-and-hip-renovation” plan, I made a double batch and froze every single one. I wanted to be sure to have something special for breakfast when my daughter came for a visit. We popped the frozen waffles in the toaster and had breakfast together. Almost like old times! 

The kids weren’t the only ones who loved Sunday mornings. The dogs thought Sundays were awesome! That’s because there was usually at least one waffle or pancake leftover, & the dogs got to split it. I’d get them sitting in a line, & toss a bite. Since I only have two hands, I had to do this one at a time during the brief period when we had three dogs (all Labs, one of each flavor), but when there were only two we could do it simultaneously. So cool to see them perfectly synchronized, and hear their nails hit the floor at the same time! There’s always that little hop. It’s adorable. Nowadays, we just have Willie, the other two having headed off to The Rainbow Bridge (the metaphorical one, not the one in Niagara Falls). Here he is, demonstrating proper form:

Your waffle iron will affect how many waffles you can make from the recipe since different machines use differing amounts of batter for each waffle. Generally, though, a single batch will yield in the neighborhood of eight to ten waffles. You’ll find a printer-friendly version of the recipe at the bottom of this page, but no nutrition label. As the old saying goes, if you have to ask, you can’t afford it!

Ingredients:

1¾ cups all-purpose flour

1 Tbsp baking powder

1 Tbsp sugar

½ tsp salt

3 eggs

1½ cups milk (any kind)

8 – 10 Tbsp butter (1 – 1¼ sticks)

Preparation:

1.) Melt the butter, and set aside.

2.) In a large bowl, whisk together the flour, baking powder, sugar, & salt. Set aside.  In a medium bowl, whisk the eggs until well combined.

3.) Add the milk to the egg bowl and whisk again. Add the melted butter, whisking constantly.

4.) Pour the egg mixture into the flour mixture, and stir until combined. It will be a bit lumpy.

5.) Preheat your waffle iron. Ladle the batter onto the iron, and cook until desired doneness. Repeat with the remaining batter.