Waffles

Here comes the weekend! It certainly couldn’t come soon enough for me. With me traveling last week and last weekend and Nick gone this week it will be great to have us each home and in the same room for a while. I plan on celebrating by making a delicious breakfast! Everyone loves good old fashioned breakfast food. So I thought I would try out waffles.

As a kid a big breakfast was always how we rang in the weekend. Whether it was mom’s cinnamon rolls or dad’s breakfast on the grill there was nothing better to wake up to than the smells in our kitchen. We loved breakfast foods. Some nights, usually when mom had to work late, we would have breakfast for dinner. I still remember my dad’s amazing pancakes topped with cherry pie filling! Maybe those will be next 😉

While I usually shy away from recipes that require special tools (not everyone has a waffle iron after all!), I thought I would make an exception for these fluffy, chewy, crispy, sweet waffles. If you don’t have a waffle iron you can make them in a hot pan like pancakes!

Fluffy Waffle Recipe

Ingredients

yield 4-6 medium waffles depending on waffle iron size

1 c. all-purpose flour

1/2 t. salt

1/4 t. baking soda

1/3 c. sugar

2 eggs

3/4 c. milk

2 T. melted butter

Directions

1) Separate the egg whites from the egg yolks. Beat the egg whites on high until they reach soft peaks (see picture). You’ll know they’re ready when you get the “Dairy Queen Curl”.

2) In a separate bowl combine the flour, salt, baking soda, and sugar. Add the egg yolks, milk, and melted butter and stir to combine. A few lumps are okay.

3) Fold in the egg whites, carefully. You don’t want to over mix and deflate the whites. Gently fold it in and after it is combined *stop* stirring. Even though you want to keep stirring!

4) Heat the waffle iron and spray with non-stick cooking spray.

5) Spread the amount of batter recommended by the waffle iron manufacturer (for me this was 1/3 cup) on to the waffle iron and cook 2-5 minutes or until golden brown. Server warm with butter and syrup. Try my raspberry syrup below for something a little different!