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Simple And Delicious Homemade Waffles

The wee ones are starting school tomorrow. Or at least sort of. Mister Man is. And there’s a whole tangle with Little Miss that is good, bad, and sad all rolled into one – but suffice it to say she won’t be starting school on Wednesday as we’d initially anticipated. Trust me, there’s more to blog on that later.

They have requested that they have waffles for breakfast tomorrow morning, but I sort of hate giving them the kind you can just pop in the toaster – as relatively healthy as they’ve gotten over the last few years. Instead, I had the brilliant idea to just make my own and then warm them up in the morning for yummier and healthier waffles.

The only problem is that I don’t actually like waffles (the surprisingly delicious one I had from the truck at BlogHer, aside). And shockingly, I’ve never made them. For all the kitchen gadgets I do have, I don’t have a waffle iron. I’m apparently that one person who didn’t register for one when I got married – go fig.

That doesn’t deter me in the least. I make a rockin’ French Toast even though I abhor it. And I have great friends who are kind enough to lend me a waffle iron to test out my theory.

So tonight? I made waffles.

And according to my husband who graciously taste tested them, I won’t be allowed to buy the frozen kind again. They’re “restaurant quality” – which cracks me up, of course.


1 3/4 c flour
1 T baking powder
1 T sugar
1/2 t salt
3 eggs
1 c milk
1/2 c water
1 1/2 t vanilla
6 T butter, melted

Preheat your waffle iron.

Melt the butter, and let it cool. Whisk together the dry ingredients – flour, baking powder, sugar, and salt.

In a separate bowl, beat the eggs. Add the milk and water, and whisk again. Add the cooled butter while whisking, then add the vanilla and mix.

Stir the wet ingredients into the dry ingredients. Stir quickly and just enough to moisten – you want this lumpy and bumpy.

Use a measuring cup to pour the appropriate amount of batter for your iron (mine is 2/3 cup) and close the iron. Cook until the steam pouring forth slows to a trickle. Use a fork to remove the waffle and enjoy.

I suggest Nutella with sliced strawberries. Or just plain syrup, if you’re my husband.

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  1. Michelle says:

    Curly – That's exactly what I did. This recipe is SO easy and not fussy, but they turned out great – or so I was told.

    Kelly – I think all kids love them. They're just too rich for me. Or something. This was fast and easy though.

    Patty – I'm not a waffle fan either. Maybe if I had made them with Nutella and Caramel Machiatto ice cream, I'd like them 😉

    Pat – You have got to go to the store NOW and buy some Nutella. I promise. It's like manna from heaven. And THANK you. You are such a sweetheart!

  2. Pat says:

    P.S. I love your blog.

  3. Pat says:

    Oh, man,I haven't made waffles in years–since my kids were at home and they were little, but that photo got my mouth to watering and I'm saving this recipe. I've never tasted Nutella, but I've heard frequently how good it is, so maybe I'll just surprise my hubby some day with this!

  4. Patty@NYC Girl at Heart says:

    oh…my…god…I must have waffles soon! They look delicious and I'm not even a waffle fan.

    I may have to make this recipe myself because somehow I think “leggo my eggo” waffles won't do.

    nice job!

  5. septembermom says:

    My kids love waffles. I'm going to make some frozen ones now. I better learn your recipe quick to make some really yummy ones.

  6. CurlyJ says:

    Mmmmm I'm gonna try these tomorrow! I want to make up a bunch and freeze them for quickie breakfast's!

    Looks easier than my recipe too… mine involved a lot of beating egg yolks and egg whites, and the use of self raising flour. lol.

    Thanks for the recipe!

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