We usually break out the waffle maker on Sundays when the whole family is home and we have a laid back morning. It’s also an easy enough breakfast prep where kids can help, with supervision of course, that waffle maker gets hot!
This recipe makes 4-5 salad-plate size waffles. I’d say serving size is one waffle per person; they’re thick and filling! Besides, you need to save room for bacon, fruit and whatever else is being served!
What you’ll need:
4 tbsp baking powder
2 tbsp sugar
6 tbsp butter (melted)
2 cups flour
1 1/2 cups milk
1 tsp vanilla extract (optional)
How to pull it all together:
First, start up your waffle iron. Also, get it greased, if needed. You don’t want your hard work to end up stuck and ruined! If your waffle maker has a setting for cooked level (similar to that of a toaster) set that accordingly as well.
This is a pretty simple recipe. Simply dump everything into the bowl and then stir it all up. I love using my batter bowl, because it’s the perfect size and at the end of the batter it’s easy to pour for the last waffle.
The batter should be a relatively smooth consistency, but kind of thick. It reminds me more of a biscuit batter, not as liquid-like and runny like pancake batter.
Then it’s time to make the waffles! I usually put a 1/2 cup worth of batter on the waffle maker and try to distribute it around a little bit. You don’t want to put enough batter to cover the whole surface, because as it cooks it will expand, and you’ll end up wasting batter that seeps through the cracks.
Close the top, and whether yours is a flip model or just stays as is — follow those instructions. Ours is a flip model so I flip it over until the green ready light comes on. Then I flip it back, lift the lid and use some tongs to lift the waffle out.
I like to stack them on a plate as I’m making them, it keeps them warm and it looks so delicious.
Serve with a healthy dose of (real) maple syrup. Yum!
What’s one of your family’s favorite breakfasts to make together?