Monday, April 16, 2012


Courtney got a waffle maker from her aunt for Christmas, and we have been planning on making waffles for ages now. To be honest, I never thought it was actually going to happen. The only time we would be able to make breakfast would be over the weekend. Considering the condition the both of us are usually in Saturday and Sunday morning as a result of the previous evenings festivities, there is no way we could rally ourselves to make them. I decided the best solution to this problem would be to make them for dinner/dessert. The dining halls serve breakfast for dinner sometimes, so why not us? I think over two thousand people liked this recipe (or some absurd number like that) so I knew these had to be a winner. Its a pretty fool proof recipe and doesn't require any specific ingredients (like buttermilk. I mean the stuff is good, but who has buttermilk hanging around on the reg?) It's also nice to be able to make something that I can basically put all of the ingredients in at once without having to worry about over beating, under beating, folding versus blending etc. Baking is such a specific science so its nice to get out of the lab every now and then.

Homemade Waffles
Find the waffle recipe here. Find homemade whipped cream recipe here.

2 eggs
2 cups all purpose flour
1 3/4 cups whole milk
1/2 cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla

While the waffles iron is heating up, beat the eggs in a large bowl until foamy. Then add the rest of the ingredients and blend until no longer lumpy.

Cooking time depends on your iron, but I cooked mine for about 6.5 minutes on slightly higher than medium heat. (They probably could have been crunchier - slash cooked longer - but I couldn't really stand the wait...)

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