Thursday, June 7, 2007
Homemade Waffles to dress up
Yesterday I made some lovely blueberry waffles hot of the iron. DEEEEE-LISH with our own maple syrup! I doubled the recipe so as to stock some up in the freezer as well. Waffles are fantastic because you toss them in the freezer and then, when you are ready to eat them-pop them in the toaster. They will come out warm and toasty-just like those Leggo Eggo's from the store (except more filling AND flavorful!
Needless to say...I have a few popped in the toaster as we speak...
(this you will need a waffle iron for, though. Would you believe bachelor Matt had this before we got married? Yep...it was definately a perk...)
2 c. milk
2 c. flour
6 T. veggie oil
1 t. salt
1 t. sugar
2 t. baking powder
Spray waffle iron with cooking spray and preheat. Beat eggs and milk together. Add dry ingredients and mix well.
Pour batter into iron and spread a bit with a knife. Make sure you RE-GREASE before each new batch! Cook for 5-7 minutes per waffle (though most waffle irons have a light that turns off when waffles are done)
Note 1: If waffle batter is stored overnight in the fridge, add another t. of baking powder before cooking.
Note 2: If you double the recipe-you can freeze what is leftover for future use. Make sure to flash freeze first so they don't stick together!
Note 3: This is a BASIC, plain Jane waffle. You can add fruits to your liking, chocolate chips, cinnamon (I added about a t. with my blueberries), or whatever floats your boat. You can top with mapley syrup-or be bold and try FRUIT syrups, compote, fresh fruit, whipped cream...and the list goes on. YUM!
Note 4: Think outside the box. These would be delicious to make a quick and easy version of strawberry shortcake-without the shortcake that is...