To be honest, until a few years ago, or more precisely until I met my husband, for me the words ‘breakfast’ and ‘waffles’ just did not belong together. You see in Germany you eat waffles like you eat cake. In the afternoon with coffee or tea on a Sunday. Then along came David and this weird idea to have waffles for breakfast. Being that I am usually starving by the time that he gets up, plus I am always game to try something new, I fairly quickly agreed. Ever since we have had breakfast waffles whenever the mood strikes us.
After not having had waffles in a while, we both agreed that this should be our start into 2016. And so we had breakfast waffles on New Year’s Day. Of course, I took a few pictures. Then it occurred to me that while I had posted photos these waffles on social media before, I actually have never shared David’s special recipe before. Because, you know, he is the master of these tasty and crunchy, never soggy beauties. David usually has his with butter, powdered sugar and freshly pressed lemon juice, whereas I will have them with maple syrup (Trader Joe’s Grade B is my favorite!). But why not try something different and have them with some fresh fruit or, like I used to in Germany, simply with some yummy jam.
[Tweet “Oh Boy waffles for breakfast? Sure thing, where’s the recipe? Here it is, you’re welcome.”]
- 2 cup flour
- ¼ cup corn meal
- 4 teaspoon baking powder
- ¾ teaspoon salt
- 1½ table spoon sugar
- 2 beaten eggs
- 2¼ cup milk
- ¾ cup salad oil
- Sift together dry ingredients
- Combine remaining ingredients
- Add just before baking
- Beating only till moistened
- Bake in preheated waffle oven until golden brown
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