We started our weekend off right with a fresh batch of homemade waffles this morning. While Chris and Mack were upstairs slowly waking up, Evelyn and I worked on breakfast together. I measured the ingredients and she was in charge of pouring everything into the bowl. While she made a big flour mess as she stirred, she seemed so content to be helping that I really didn’t mind. Nothing that a quick swipe of the sponge couldn’t clean up!

Whenever I make waffles or pancakes I also make my mom’s famous butter/maple syrup blend. She warms pure maple syrup on the stove and drops in a few generous pats of real butter. Once the butter melts, she stirs to combine and pours over piping hot waffles. Oh, so good!

This recipe from Gale Gand is one of my favorites for waffles. It is practically fail-proof, and I always have all the ingredients on-hand. I like to make a double batch so I have leftovers for the freezer. Whenever Evie wants a waffle, I drop one in the toaster and in just a couple minutes she has her special breakfast treat.

Ingredients

1 3/4 cup flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
2 large eggs
1 1/2 cups whole milk
6 tablespoons melted butter

Directions

Heat waffle iron.

In a medium bowl, stir together flour, baking powder, salt, and sugar. In a separate bowl, whisk together eggs, milk, and melted butter. Mix the dry ingredients into the wet ingredients all at once with a wooden spoon, until just combined. Don’t overmix the batter; it should look lumpy.

For each waffle, pour 1/2 to 1 cup of the batter (or the amount recommended by the waffle-iron maker) onto the waffle iron; bake as directed by the manufacturer. Serve hot off the griddle.