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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. 



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


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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