Maybe you think the best waffles come from Belgium or the freezer section or maybe a.. Wafflehouse. You know those chain hotels that lure you in with their steaming waffles in the morning? Do you know what their waffles are made of? Pretty sure they come from a squirt bottle full of preservatives. I wouldn’t be surprised if said squirt bottles are made in China..uh oh i wonder where my waffle iron was made. This recipe could possibly decrease your carbon footprint, satisfy your comfort food craving, and make your family hug you. You need to be embraced for your waffle skills now & then. It’s a win, win. LOVED that movie! One of my tips is to add a little vanilla (I love Watkins) to the batter. Don’t stack waffles on top of one another while hot- you want the crispy wells that hold syrup to stay sturdy 🙂 These are good plain, with syrup & butta(talk amongst yourselves), warm, hot, cold….off the floor..you get it. The pic I took when I made these for my family on Sunday is so blurry..or dreamy!?
Norwegian Waffles from Irene Holman
makes about 10 large
Ingredients
4 eggs
1 stick melted butter
4 tablespoons sugar
1 teaspoon salt
4 cups flour
1 tablespoon baking powder
4 1/2 cups milk (you can use half whole, half skim..probably any combination of milk-vanilla soymilk worked well too!)
1. Whisk dry ingredients in large mixing bowl
2. In separate bowl beat sugar and eggs
3. Add softened butter to egg mixture (making sure that butter is not TOO hot to cook eggs!)
4. Add milk and flour in small amounts, to egg mixture, alternating milk and flour and mixing between additions…I actually added the wet ingredients to the dry… just make sure your mixing bowl is LARGE
This batter should have a more liquid consistency and you can add more milk (up to 1/2 cup) if necessary. Don’t worry if there are small lumps in the batter..
Cook according to your waffle iron directions……ENJOY!
baking, breathing, cooking
beansbakehouse 