A week or so ago, Rob really wanted to go out to breakfast, but I had my heart set on spending our Saturday morning DIYing in my grubbiest clothes.
Our compromise: I would make him waffles without any whole-wheat flour. Ahh, marriage. I didn't even bother asking if I could include ground flax.
I found this delicious waffle recipe in Gooseberry Patch's "The Christmas Table . When you look at the ingredients in the recipe below, you'll understand why they're so good. (Spoiler alert: six tablespoons of melted butter.)
I consider this a special-occassion food, and drew the line at the waffle recipe's maple-sugar-melted-butter concoction. I did, however, include it below, just in case anyone wants it.
This recipe made too many waffles for Rob and I to eat, so I froze them two to a sandwich bag. They reheat really well in our toaster. I used the defrost setting. Not sure if that made a difference, but they were crispy and delicious a couple days ago after being frozen for a week.
Kitchen Cupboard Waffles
2 cups all-purpose flour
4 teaspoons baking powder (Note: please excuse a previous typo and use teaspoons here, not any other measurement.)
2 tablespoons sugar
1 teaspoon salt
2 eggs, separated
1 1/2 cups milk (I used almond milk)
6 tablespoons butter, melted
In a bowl, combine flour, baking powder, sugar and salt. In a small bowl, beat egg yolks and milk; add to flour mixture. Stir in butter.
Beat egg whites until stiff (I used my stand mixer ) and fold into flour mixture. Cook in greased waffle iron according to manufacturer's instructions. Served topped with buttery maple syrup. Serves six.
Buttery Maple Syrup
1/2 cup maple syrup
1/2 cup water
1/4 cup butter
Optional: cinnamon, fresh chopped fruit, jam or preserves.
Combine all syrup, butter and water in a saucepan. Cook and stir over medium heat until butter is melted. If desired, stir in optional ingredients; warm through. Makes about 1 1/4 cups.
Recipe by James Bohner, Harrisburg, Penn.