30 minutes or so, depending on how many you can cook at one time
serves: 6 waffles
I love breakfast! Especially on the weekend…especially when my friends are in town! And Manda and Sarah visited this past weekend from Virginia, giving me the perfect opportunity to feast on a glorious breakfast! Generally, I make pancakes, which I love to death! Or I make French Toast (especially when I have some homemade Challah on hand, find my favorite Challah French Toast recipe here! But one breakfast dish has always alluded me…so I always had to indulge at classy continental breakfasts in hotels.
Finally! One of my lovely friends, Sarah Colby, gave me my first waffle iron! How happy am I? Waffles are finally within reach! Waffle and pancake batter is fairly simple, so it only took me one sojourn to create a wonderful waffle batter. Do you have a pancake batter you trust? All you need to do is double or triple the amount of butter in the recipe. Extra fat allows for the fluffiness that the waffles need to be a beautiful vehicle for your sauces.
We served ours with a syrup as is standard, but we also had plenty of freshly whipped cream and a half a dozen homemade jams and preserves on hand for extra flavor. We each ate two waffles (I regretted eating that much for the first half of the morning) and had the opportunity to try a variety of flavor combinations. My absolute favorite was peach jam and whipped cream.
Make your own whipped cream by whipping some heavy cream with a bit of sugar and a half a teaspoon of vanilla. Simple, beautiful, and delicious!
- 1 1/2 cup all purpose flour
- 3 eggs
- 3 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 8 teaspoons unsalted butter, melted
- pinch of salt
- 1 1/2 cup milk or enough to make a syrup-like consistency
- Combine all of the ingredients save for the milk. Add milk slowly until you reach the desired consistency. I like mine pourable, about the same consistency as maple syrup.
- Cook according to waffle iron instructions.
This should cook about 6 waffles.