Sunday, September 21, 2008

Plain and Easy Breakfast Quickies!

The name of these waffles says it all! These were another great pick for a Sunday breakfast from Waffles Morning to Midnight by Dorie Greenspan. I have previously made Dorie's pumpkin pie waffles and banana oatmeal waffles all with perfect results. As described in the book, these were "light, crisp-crusted, and not too sweet." The perfect compliment for maple syrup. A great recipe to keep on hand because all of the ingredients are pantry staples.

Plain and Easy Breakfast Quickies
Source: Waffles Morning to Midnight by Dorie Greenspan

2 tablespoons unsalted butter
1 cup all purpose flour
1 teaspoon double acting baking powder
pinch of salt
1 1/2 tablespoons sugar
1 cup milk
1 large egg

1. Preheat your waffle iron. If you want to hold finished waffles until serving time, preheat your oven to 200F.

2. Melt the butter, reserve. In a large bowl whisk together the flour, baking powder, salt and sugar. In another bowl, whisk together the milk and eggs to blend thoroughly. Pour the liquid ingredients over the dry ingredients and mix with the whisk stopping when the ingredients are just combined. Stir in melted butter.

3. Spoon out 1/2 cup of batter (or the amount recommended by your waffler's manufacturer) onto the hot iron. Using a metal spatula or wooden spoon, smooth the batter within 1/4 inch of the edge. Close the lid and bake until browned and crisp. Serve the waffles immediately or keep in a single layer on a rack in the preheated oven while you bake the rest.

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