National Waffle Day!
There’s something special about homemade waffles.
Maybe it’s all those little honeycombed nooks where butter, syrup and other sweet liquids can hide, infusing the waffle with flavor.
Or maybe it’s the anticipation of the crisp waffle, just waiting for a dusting of powdered sugar or a pile of fresh berries.
They really don’t take long to mix-up or to cook… it just seems like it because we’re so used to quick-serve toaster-heated frozen waffles (a very poor substitute for the real thing).
I always double the recipe so I can freeze some for later in the week. After the waffles cool, I slip a sheet of waxed paper between each one and freeze six of them together in a gallon size Ziploc® Freezer Bags.
Today is National Waffle Day so surprise everyone by mixing up a batch. Even if you don’t make extra, everyone will know why homemade waffles are so special… just like you.
Homemade Waffles
prep: 10 minutes
cook: follow waffle griddle directions
makes about 6 waffles
you’ll need…
2 eggs
1 cup milk
3 Tablespoons vegetable oil
1 ½ cups flour
3 teaspoons baking powder
1 teaspoon sugar
1 teaspoon cinnamon
½ teaspoon salt
let’s get to it…
Beat the eggs in a large bowl. Mix in the milk and oil.
Stir in the flour, baking powder, sugar, cinnamon and salt until well blended.
Heat the waffle griddle according to manufacturer’s directions. Lightly spray on non-stick spray if needed.
Pour batter onto waffle griddle. Close lid and bake according to manufacturer’s directions or until the waffle griddle stops steaming. Waffles are ready when they are crisp and brown.
cooking know how:
Put frozen waffles directly in a toaster and cook until warm throughout. Alternatively, place the waffles on a baking sheet in a 325°F oven and heat until warm throughout, 5 to 6 minutes.
