Quick and Easy Waffles

This is how they looked this summer...slimmer now!

It's been a long weekend!
Waking up Saturday morning to the sound of the little voices of my two grandchildren, and the  Chihuahuas,Luigi and Stella... the smell of fresh home made waffles. How can anyone not want to be a part of that. Did I mention the glorious Caffe Latte too? I feel compelled to brag about the waffle iron that the wonderful waffles were made in, because while my family was vacationing in Italy this summer I was house and dog sitting, so every chance I got I stopped at Goodwill nearby to see what treasures I can find. I did find this waffle iron, still brand new with the warranty book in the box, at $5.99, retail price starting at $17.99 and up.

Also, found this cookbook that I've always been wanting to buy...this paperback was also like brand new, just tucked away with all the other books, that I happen to spot. Paperback books of any kind, any size cost...are you ready for this? $.79...seventy nine cents...holy, moly! The hardback, which is the same exact size, costs. $29.99...no kidding! The recipe for the waffles is in this book, and I'm so grateful that my daughter found it useful enough to constantly want to make homemade waffles, and homemade pancakes, also any kind of good and basic recipes that are found in the wonderful "bible" of a cookbook....and mom could not be happier than to find a gift that keeps on giving, for way under $10.00. Now, that's what I call THRIFTING!

Recipe for the waffles from How to Cook Everything

Quick and Easy Waffles

 

Canola or other neutral oil for brushing waffle iron

(we use cooking spray)

2 cups all purpose flour

1/2 teaspoon salt

2 Tbsp. sugar

3 teaspoon baking powder

1 1/2 cups milk

2 eggs

4 Tbsp.  (1/2 stick) butter, melted and cooled

1 teaspoon vanilla extract Brush the waffle iron lightly with oil and plug in to heat it. Combine the dry ingredients. Mix together the milk and eggs. (If you have time, separate the eggs and beat the whites.)

Stir in the cooled melted butter, and vanilla. Stir the wet ingredients into the dry ingredients. If the mixture seems too thick, add a little more milk. Spread a ladleful or so of batter unto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your waffle iron. Serve immediately, or keep warm for a few minutes in a low temperature oven. Serves 4 to 6.

note, from Elisabeth:

You should use up the whole batch, even if you don't need it, because you can freeze waffles real nice, in a freezable baggie, and take it out to heat up in the microwave or in a toaster, or toaster oven. This is what I do, and never have to buy the frozen kind from the store. It tastes even better, when frozen, and toasted.