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Sunday, October 9, 2011

Fluffy and Crisp Waffles

Surprisingly, I haven't made waffles since I moved from Miami.  I was a bit obsessed when I first got my waffle maker.  I used to make them every week :), and I tried all kinds of recipes.  Since my little cousin from back home was staying over for the first time, I wanted to make a good breakfast for her.  Unfortunately, I couldn't find my manufacturer's waffle recipe book, which was surprisingly good, so I had to Google new recipes.  I took a big risk with a recipe that only had one review, but the ingredients looked pretty promising.  The recipe actually turned out to be my favorite!!  With a little tweaking, the texture was perfect--tender, fluffy, and somewhat crispy (I cook mine for 15-17 minutes, depending on the amount of batter--I like my waffles on the darker side).  With a little added sugar, the sweetness was spot on, and the honey created a great flavor!  I enjoyed my waffles with some homemade syrup (I use a little butter flavoring instead of maple) and scrambled eggs to which I added some chopped up pork left over from last night's dinner.  Talk about deeeelish!

Try this recipe out and let me know what you think.  I just added  a TB or so of sugar for added sweetness. My batter was runny and much looser than I prefer, so I also added about 3/4 cup of flour to get a somewhat thick, but still liquidy (as opposed to pasty) batter.  Just eyeball it.  A thicker batter makes for a denser waffle.  For the eggs, I separated the whites and beat them to soft peaks with a mixer before folding them into the blended battler.  The recipe with my adjustments makes 5 Belgian-waffle-sized waffles.  Enjoy :)!

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