Saturday, June 14, 2008

weekend breakfast

I love waffles. They say that the waffle iron is probably the wedding gift that is used once at the beginning of the marriage, but somehow we've managed to not only continue to use the waffle-maker for 10 years, but we upgraded ours along the way.

vanilla belgian waffles
I'm always in search of the perfect waffle. This was a spur-of-the-moment decision on a weekend morning to make some waffles. This particular recipe provided, thick, crisp, and fluffy waffles with a nice vanilla flavor. Very tasty. This recipe, from The Bread Bible, by Beth Hensperger, is currently at the top of my list for non-overnight waffles.

- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar (optional)
- pinch salt
- 3 large eggs
- 8 tablespoons (1 stick) unsalted butter, melted
- 1 1/2 cups whole milk
- 1 tablespoon pure vanilla extract

1. Preheat hte Belgian waffle iron to medium-high or follow manufacturer's instructions. In a bowl, combine the flour, baking powder, sugar, if using, and salt.

2. In another bowl using a whisk or electric mixer, beat the eggs until thick and foamy, about 2 minutes. add the butter, milk, and vanilla. Add the dry ingredients and beat until smooth. Do not overmix.

3. Pour batter in iron and cook until your waffle shrieks at you. (Well, that's what mine does. It's got something called "waffle tone", which implies some sort of soothing "ding", but it's more like a pterodactyl is in the machine crying to be let out.)

Recipe from The Bread Bible by Beth Hensperger. Published by Chronicle Books ©1999. Go out and buy it, it's full of great recipes for bread and other baked goods.

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