*Repost because this is what’s on the breakfast menu for Father’s Day and well, it’s been awhile since we’ve made waffles and I have everything on hand!!
Ever since I bought the family a waffle maker for Christmas, we’ve been utilizing it one way or another weekly, be it hash browns, grilled cheese sandwiches, OR WAFFLES!
But this weeks’ recipe IS for waffles … just because I’ve made them every Sunday morning for the past month … at long last, I found something to use up the flour I have in the pantry … the first few waffles I made had me backing away from the belgium waffle … they puff up really fast and then the thing started whistling … just the steam escaping but after the first two waffles, I realized to put just a tad less batter in the waffle iron!
The only downside to this recipe is the amount of eggs…6 total for one batch. And I usually double the recipe because we usually have 6 adults around to eat by the time it’s all ready … 19 year old, 21 year old, 23 year old, 25 year old and then me and Hubby (which I don’t feel necessary to tell you how old we are!) … so there’s some heavy eating going on.
All the young’ums have hearty appetites and can afford to eat 2 or 3 of these things doused with real maple syrup and real butter. Don’t cut corners with certain ingredients … in this case, the butter and syrup. I buy mine at Costco and find it’s way cheaper and better quality than what you can buy at your regular grocery store … just sayin.
Good grief. I just remembered the days where I would stock up on pre-made frozen waffles with coupons and sales … they were horrible tasting when I look back on them now. I can’t believe I fed these to the kids when they were in grade school and middle school and felt GOOD about giving them a good breakfast. Sorry, children. If only I had known then what I know now!
The original recipe comes from Yammie’s Noshery … and well, what can I say … anyone from the Midwest is A-ok in my eyes 😉 I did a few things differently, primarily, reduced the amount of sugar a bit as I found the original recipe was way too sweet for us since we don’t eat a whole lot of super sweet things (HA! Had you fooled, for a minute there didn’t I?) in the morning!
Here’s what you need to make about TWELVE really yummy waffles (if you don’t eat them all today, you have an easy way out for breakfast tomorrow OR dinner tonight:
12 eggs. Yes TWELVE. I know, the whole dozen. UNLESS you use EXTRA LARGE eggs (from Costco, where else?) then use TEN. Still alot, I know, but it’s worth it!
2/3 cups canola oil
2 cups milk
2 tsp vanilla
1/2 cup sugar (IF you like yours sweeter, up it a little)
4 cups flour
1 tsp salt
2 tbs baking powder
Mix all your wet ingredients and sugar in large bowl, whisk to make sure all is combined.
Add flour, salt and baking powder in separate bowl, stir to mix well.
Tip: Write the expiration date of the baking soda on the lid so you always know it’s alive and well!
Pour the dry ingredients in to the wet ingredients and stir well … I say don’t over stir as you will have tough waffles and that defeats the whole purpose here!
Turn on your waffle iron to high and let it heat up til ready. Once heated, add batter to the iron and close, follow the directions of your particular iron. Note, don’t over fill, but don’t under fill, either. Such a fine line 🙂
Once done, pull out the waffle, drop on a plate, slather with a little butter and some real maple syrup and be prepared to say “ummm….yummmm” Enjoy!
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