Sunday Meals: Belgian Waffles for Breaky


Yup.  That was breakfast.  I have found a go-to waffle recipe, just as I’ve found a go-to pancake recipe.  I had a bit of a hankering for waffles, and, rather than play the “breakfast game” with Josh (wherein it goes something like this…One of us tries to wake up the other asking “What do you want for breakfast?” to which the other answers “I don’t know; what do you want for breakfast?”  Then the first says “Well, I asked you first.  What do you want for breakfast?”  And on and on.

But this time…I knew what I wanted:  waffles.

But one thing that is inferior about homemade waffles:  they tend to be very finicky…particular.  You have to have buttermilk…or malt…or separate the eggs and beat the whites.  I don’t have the time or patience for that usually first thing in the morning.

So…I went on a search throughout the Pinteresting Blogosphere.  We have a Belgian waffle maker, not one of the ones that make the four flat waffles…one that makes the one big round.

I found this recipe.  Next time I make them, I will double the recipe and increase the amount of batter per waffle.  After three minutes in the maker (at the “4” setting on mine), waffles that are fluffy on the outside and crunchy crisp on the outside are produced.

Josh ate three.  I ate one, and I usually don’t eat a whole one.  (If you notice above, I used my Camu app to snap the photo with the Ethereal setting…my favorite.  It seems to cover up a load of flaws.)

You simply mix the ingredients with a whisk in a single bowl, and there you go.

The recipe comes from Super Swanky and is advertised as “Super Easy and Super Fluffy Belgian Waffles.”


1 3/4 cup flour (I used unbleached all-purpose)

1/4 cup cornstarch

2 heaping tablespoons sugar or 3 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt (I used regular table salt)

2 eggs (I used large)

1 3/4 cup milk (I used 2 %)

1/2 cup cooking oil

1 1/2 teaspoons vanilla (I used pure vanilla)

1/4 teaspoon nutmeg

1/2 to 1 teaspoon ground cinnamon


Preheat your waffle iron.  I used setting four.  Whisk together the dry ingredients.  Add wet ingredients and whisk until smooth.  Before each waffle cooking, spray the surface with nonstick spray.  Pour 2/3-3/4 cup batter onto the iron (the original recipe calls for 1/2 cup).  Close the iron, turn over the iron, and set your timer for three minutes.  DO NOT RELY ON THE WAFFLE IRON TIMER!

Serve hot with softened butter and warmed maple syrup.  The original poster recommends fresh berries.  I want to try it with sweetened fresh whipped cream.  I am also thinking about adding chopped pecans to the batter in the iron a la Waffle House.

*Update:  Muffin, who slept through breakfast, ate almost one whole waffle.  These are definitely Muffin Approved!

Muffin Approved

What is your favorite waffle recipe?


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