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.
