An overnight visit to Grandma and Grandpa’s house guaranteed a big breakfast. Grandpa would be up early to cook up a feast of bacon and eggs, fruit and cheese, and waffles. I would load up my plate and carefully fill each waffle cubby with syrup. (Now you know those waffle indents are called cubbies!) By the time I was finished eating I needed to go play and wear off the sugar high!
These Belgian waffles are a delicious start to the weekend. I serve them with saucy strawberries and whipped cream. And a little maple syrup.
Belgian Waffles
Equipment
- 1 waffle iron
- 1 small mixing bowl
- 1 medium mixing bowl
- electric beaters
Ingredients
- 1 ¼ cup All-purpose flour
- 1 tbsp Granulated sugar
- 1 tsp Baking powder
- 1 tsp Salt
- 1 Egg
- 1 cup Milk
- 3 tbsp Vegetable oil
- 1 tsp Vanilla
Instructions
- Preheat waffle iron.
- Combine dry ingredients in a small mixing bowl.
- In a medium mixing bowl, beat egg.
- Add milk, oil and vanilla and mix well.
- Stir dry ingredients into egg mixture and mix until smooth to a pancake batter consistency. If it’s too thick add more milk ¼ cup at a time.
- Pour half a cup of batter in the hot waffle iron and close. Hold the iron closed for a few seconds to ensure the batter spreads to the edges. Cook until golden brown. Most waffle irons have a light indicating when the waffle is done.
Nutrition
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