WAFFLES! Nothing is better on a Saturday morning than a large, puffy, slightly crunchy, but soft on the inside, waffle.
Our biffies (that means best friends in my world) came to visit and look at how excited Coco was!
Look at that face, she just couldn’t wait for them to get here and neither could we!!! They came in around dinner time on Friday, and I was a terrible host and did not have dinner waiting. We decided on Thai and called it a night. Fridays are tough, you get it. 🙂 So I thought I would make it up to them, by making some yummy waffles on Saturday morning.
These waffles are really simple, no whipped egg whites or sifting of flours, It’s pretty much just mix the dry and mix the wet and mix them together. I love the traditional, old school waffle iron. Belgian waffles are great, but there is something magical about an Eggo looking waffle that I just can’t resist.
Start by measuring the flour, baking powder, and salt together.
Then whip together the eggs, milk, and oil (or you could do melted butter, that would probably be even better)
Then, just combine them. Mix it pretty good, but not too good.
Spoon it into the iron and you are ready to roll. Waffle city, here we come.
I put it on the dark setting, gets the waffles nice a crispy on the outside.
Here’s my husband’s waffle, he likes butter and syrup (real maple, I converted him years ago) but I like them just plain sometimes, weird, I know.
The biffies were pretty happy. No waffles left in this house 🙂
- 2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 3/4 cups milk
- 1/2 cup oil or melted butter
- Heat waffle iron on high.
- Stir together the dry ingredients in a large bowl.
- Whip together the milk, eggs, and oil in a liquid measuring cup or separate bowl.
- Add the wet mixture to the dry and stir until combined.
- Add a 1/2 cup to the center of the waffle iron and cook for 2-3 minutes until golden brown. Enjoy!