Have you ever eaten a waffle? Not one of those freezer-burned cardboard squares, but a real, honest-to-goodness waffle? I confess I had not until Wednesday night. Criminal. I know.
Wednesday was a rough day for me and I find that breakfast for dinner is a pretty good antidote to rough days. It’s almost like I can trick myself into thinking the bad day didn’t happen and I’m starting over fresh. Wishful eating I guess.
Anyway, AC invited me over for dinner and we decided to try out my brand new waffle maker.
My appliance came with a whole booklet of waffle recipes but AC insisted on using her favorite waffle mix. I didn’t have the energy to argue.
She mixed up the batter which was incredibly simple: Just the mix, water, eggs and butter. I brushed vegetable oil on the skillet of the waffle iron and shut the lid. When the iron was up to the right temperature, it beeped and the green light on the front went on. I poured about 1/3 cup of the batter onto the griddle and shut the lid. I used a dial to determine how dark I wanted my waffle to be. A few short minutes later a beep alerted me that the waffle was done and the green light came on again. That was it. Easy peasy.
I made each of us a waffle while AC fried up some bacon on her stovetop skillet. (AC and I do not agree on how bacon should be cooked so I made my own CRISPY bacon in the microwave.) Have I mentioned her microwave is in her basement, on top of her washer?
The waffles turned out delicious. They were a little thinner than I expected, but they were light, buttery and crisp--not cardboard-y in any way. I slathered mine in butter and poured on a tiny bit of real maple syrup. A perfect end to a not-so-perfect day.
I already have my next waffle recipe picked out:
Bacon Buttermilk Waffles
Prep Time: 15 Minutes
Start to Finish: 30 Minutes
3 eggs
1 1/2 cups Gold Medal® all-purpose flour
1/2 cup butter or margarine, melted
1 1/2 cups buttermilk
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sugar
1/4 teaspoon salt
8 slices bacon, crisply cooked and crumbled (1/2 cup)
Maple or blueberry syrup, if desired
1. Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
2. In large bowl, beat eggs with wire whisk or hand beater until fluffy. Beat in remaining ingredients except syrup just until blended.
3. Pour about 1/2 cup batter from cup or pitcher onto center of hot waffle iron. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle iron.
4. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter. Serve with syrup.
10 waffle squares (4 inch)
High Altitude (3500 to 6500 feet): Use 1 3/4 cups buttermilk.