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Sunday, September 16, 2012

L'Eggo My Eggo!

Waffles – (recipe adapted from) Vegetable and Supper Dishes, Pg. 171 – Mary C. Oxner (Mrs. S.W.)



When it comes to breakfast – no more waffling required.  We’ve found you a winning waffle recipe!  We’re not big breakfast eaters personally – in fact it was after Noon by the time we actually ate these…I guess that makes it brunch…or is it lupper?...that’s a debate for another day.

As children of the 70’s we are all too familiar with those round frozen waffles from a box – you know – the one’s they used to fight over in the commercials – what the heck is an Eggo anyway?  Well these waffles are a far cry from the frozen variety – dense, yet light and airy with a nicely browned, crispy exterior.  This recipe is pretty basic – and was easy to prepare.  In fact, this was our first time making waffles (well…aside from the Hampton Inn breakfast bar – does that count?) and we had no challenges.  If you wanted to, you could mix it up a little by adding cinnamon, chocolate chips or even pumpkin pie spice to add a little autumnal aroma to your waffles (tis the season).  We’re looking forward to trying some variations of this recipe next time around. 


Waffles

Ingredients:

2 cups flour
1 tsp salt
1 Tbsp sugar
3 tsp baking powder
2 cups milk
2 eggs (lightly beaten)
4 Tbsp butter (melted)

Instructions:



Sift flour, salt, sugar and baking powder.  Combine milk, eggs and melted butter and add to dry ingredients.  Wisk gently until combined.  Brush waffle iron with butter and cook for 5-10 minutes depending on temperature of waffle iron.  The Dutch Oven recipe recommends serving with corn or maple syrup…we suggest the maple.  A little whipped cream doesn’t hurt either.



 These waffles will give you a real reason to say “L’Eggo my Eggo!”.

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