Skip to main content

I may need a Twelve Step Program~~ Classic Waffles!

(originally made 1/2010)

Ok, the first step is admitting I have a problem.  Here goes.... I, Jolene Martinelli, am addicted to waffles.   After years of frozen Eggos, and disappointingly flat icky homemade ones, I have finally found a waffle maker that churns out restaurant style and quality waffles.   I love my new waffle iron.   First it was Gail Gand's yummy Chocolate Waffles...  Now it's the Classic Waffle recipe from the booklet that came with the iron.   I knew the problem was severe when I was paging through the booklet while still eating a waffle hot off the iron and already planning my next waffle attempt!!    Yep, I'm hooked.   LOL

Here's the recipe, simple as can be, and I had to take some liberties with it, I only had one egg and didn't realize it til I'd measured out all the dry ingredients.    I added a teaspoon of vanilla, and some orange or maple extract would be yummy too.    I went with a super simple topping, whipped cream and some blackberries that we picked in August and I frozen individually on a cookie sheet then moved to a ziptop bag.  

Not a great pic, the flash washed out the color of the waffle, but you get the idea!

Classic Waffles  (Presto Flipside Waffle Iron Booklet)

2c flour
1T sugar
1T baking powder
1t salt
1 3/4c milk
2 eggs (I only had one so used an extra teaspoon of veg oil)
2T vegetable oil

(1t vanilla extract- my addition)

Combine flour, sugar, baking powder and salt in a large bowl.   Whisk milk, eggs, oil in medium bowl.   Whisk milk mixture into dry ingredients just until dry ingredients are thoroughly moistened.   Preheat waffle maker.   Pour 1 cup batter onto center of the bottom grid.  Close top and flip waffle maker.   Bake until brown, 4 mins.

Makes 4.

**I've made these many times with many toppings  :)


Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Double Layer Pineapple Upside Down Cake

Back in the day I used to bake from home for extra money.  This was one of the most popular items.  Cake mix sizes have changed and if you're using the 15.75 ounce ones bake them in 8" pans. If you want to use the 9" rounds, you can also use this cake mix upsizer to make up the difference between the old and new cake mix sizes.  If the layers are too thin, you'll never be able to flip and stack them without a mess. Be sure to keep track of which pan has the pineapple rings and cherries in it and which doesn't so that you can easily turn them out onto the plate in the right order.    Double Layer Pineapple Upside Down Cake Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 10 ounce jar maraschino cherries, drained 1/2 stick butter 1/2 cup packed brown sugar 8 ounce can pineapple slices 8 ounce can crushed pineapple with juice 1 package yellow cake mix (15.75 ounces) Instructions Preheat oven to 350 degrees F. Melt butter and coat the