Todays ride kicked off with a little bit of Belgium

waffles

It has been a crazy few weeks at work. A lot of late nights (working) and a lot of “pitch stress.” After a sound sleep-in today I bimbled around the apartment for a while waiting for it to warm up a bit outside. In a time-killling frame of mind we decided to kick of the day with a little bit of Belgium. These waffles are a tried and tested favorite in the Elcyclista household, especially when coupled with a little bit of pear apple sauce. Along with the daily grind of Stumptown Hairbender I was starting to feel a little more normal again, and motivated enough to get out in the practically Spring-like 39 degrees. The recipe is below if anyone wants to take a shot at making them. Also, my wife Nina recommends melting a little butter and brushing it on the waffle iron before putting the batter on. Crispy on the outside, soft on the inside. A bit like myself….

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Belgian Waffles
(Takes about 10mins, and makes 3 to 6 servings)
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2 Cups of all-purpose flour
1/2 teaspoon of salt
2 Tablespoons of sugar
3 teaspoons of baking powder
1 1/2 cups of milk
2 eggs
4 Tablespoons of butter melted and cooled, plus a little extra melted to brush on the iron
1 teaspoon of vanilla extract
- Brush the melted butter onto the waffle iron.
- Combine the dry ingredients. Mix the milk and eggs. Stir in the butter and vanilla. Mix the wet and dry ingredients until just blended (do not overmix).
- Scoop some batter onto the waffle iron. Usually takes about 3 to 5 minutes per waffle. Brush a little more butter on for each batch.

Categories: The Other Stuff

Comments
  1. Good recipe. For a fluffier waffle, separate the egg yolks and whites. Add the yolks to the mix with everything else, but beat the whites for a few minutes before putting them in.

    Waffles & Steel

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