Because, for Christmas James gave me a Belgian Waffle Iron. And it has been a serious game changer in the breakfast department around here. It's starting to get to Knope status, especially with Lucy.
We have two waffle days a week now, and one day I decided to make french toast to use up some extra bread. OOO Buddy. Ruined Lucy's entire day. Entire Day! And it was really good french toast, too. But no syrup pockets, no deal.
Anyway, I have now perfected my favorite waffle recipe. The kids prefer the recipe with equal parts sugar flour and melted butter (who wouldn't?), but I feel a little more comfortable about pouring more sugar on this one.
And because I never want to forget this very special recipe, I will now immortalize it here:
Tunnell Waffles
1 1/2 cups flour
1 1/4 cups milk
1/3 cup sugar
1 T baking powder
2 eggs
2 T oil of choice
Mix dry ingredients. Add wet ingredients. Mix well. Cook in your favorite waffle iron. Burn fingers removing and then eat immediately. These are sweet enough, I don't put anything on top. But whip cream is good. And the maple syrup pockets work admirably. And I am anticipating strawberry season will upgrade these little babies, too.
No comments:
Post a Comment