I’m not a morning person so I love to have breakfast-to-go in my freezer. I found this basic waffle recipe in Gale Gand’s Brunch! (2009). Gund is a James Beard Award-winning pastry chief and executive pastry chef.
Basic Waffles
1¾ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
2 large eggs
1½ cups whole milk
6 tablespoons unsalted butter, melted
Maple syrup for serving
Heat a waffle iron. In a medium bowl, stir together the flour, baking powder, salt and sugar. In a separate bowl, whisk together the eggs, milk and melted butter. Mix the dry ingredients into the wet ingredients all at once with a wooden spoon, until just combined. Don’t overmix the batter; it should look lumpy.
For each waffle, pour ½ to 1 cup of the batter (or the amount recommended for the waffle-iron maker) onto the waffle iron; bake as directed by the manufacturer.
Serve hot off the griddle, with maple syrup.
Makes 3 to 4 large waffles.
Note: I have a 8-inch round Belgian waffle-iron. This recipe makes four “full” waffles – or 16 “quarters” – which I freeze for when my grandchildren visit. They love waffles – but not waiting for me to mix up the batter and bake them! Just pop a frozen one in the toaster – definitely better than Eggos!
connieiscooking 
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