Breakfast is a very important meal of the day. During the week we prepare a good and healthy breakfast, but fast. During the week-end life slows down and we do have time to treat ourselves to a more elaborate breakfast. Now that school is out, here is the perfect opportunity to enjoy a great big breakfast more often.
The unanimous choice: Waffles. The below recipe is an adaptation from the Joy of cooking. For us the amount of butter, 8 tablespoons, is perfect. I have tried with less and with more, but 8 is where is at. I do not like to let my waffle crisp too much. Little butter spread on top is all we prefer. We love maple syrup…
We served fresh strawberries with our waffles.
1 ¾ cups all-purpose flour1 tablespoon baking powder2 tablespoons sugar½ teaspoon salt3 large eggs, well beaten8 tablespoons unsalted butter, melted1 ½ cups whole milk1teaspoon vanilla extractPowder sugar
1 Preheat the waffle iron. In a large bowl add the flour, baking powder, sugar and salt. Mix well together.
2 In another bowl add the well beaten eggs, melted butter, vanilla extract and milk.
3 Add the liquid ingredients to the dry ingredients and gently whisk together well.
4 Spoon ½ cup in the center of the hot waffle iron, or amount recommended by manufacturer. Spread the batter ¼ away from the edge of the iron. Close the lid and cook until the waffle is nice and golden brown. Serve with sprinkled powder sugar.
Credit Foodista Giangi Townsend