There is nothing quite like waffles to satisfy your breakfast hunger. These are delicious served with fresh fruit
or a fruit compote, but my favorite is still old-fashioned, real maple syrup.
Ingredients:
3 cups all-purpose flour
3/4 cup dried powdered buttermilk
3 tablespoons sugar
1 tablespoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 large eggs
3 cups water
6 tablespoons unsalted butter, melted
vegetable oil
1. Sift together flour, dried powdered buttermilk, sugar, baking powder, baking
soda, and salt. You can refrigerate this mixture in plastic storage
bags until ready to use. (It will keep for 1 month and will save you time later.)
2. Whisk eggs in a large bowl until blended, then whisk in water and melted
butter.
3. Whisk dry ingredients into liquid mixture just until smooth.
4. Brush a preheated waffle iron lightly with vegetable oil or use a vegetable oil spray. Spoon batter—about 2 cups for 4 waffles—in iron, spreading quickly.
5. Cook waffles according to manufacturer’s instructions, transferring as
cooked to rack of a preheated 250°F oven to keep warm.
Makes 16 (4-inch) waffles.
I've always made homemade waffles for my kids. When my daughter was younger and wary of eating anything other than sweets. Hermetic and I told Elizabeth that waffles were "waffle candy", wheat crackers were "wheat cookies", and salami was a "meat cookie". Cruel joke or sneaky parents? You be the judge.