No waffling on this one

8 Feb

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!

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