We had a great Easter weekend. We celebrated a few birthdays, dyed eggs, took some pictures in a field of bluebonnets, I baked and cooked til I fell into bed and we had an Easter egg hunt. This was Hayden's second Easter but the first time he was big enough to get involved. I got him a puppy basket and filled eggs with yogurt raisins and m&m's. He also got a new toothbrush and toothpaste which he LOVES. He could brush his teeth all day long if you let him. He had so much fun hunting eggs and crushing cascarones in the backyard, that my aunt and uncle brought over.
This year for Easter, my grandparents were in town so the family gathered and we had brunch. I made a lemon tart, a strawberry cake, a breakfast casserole, wrapped up Cowboy cookies as favors and whipped up a quintuple batch of these waffles. I usually make yeasted Belgian waffles but these are much quicker to prepare and just as delicious. I made them the night before, froze them, then reheated them in the oven just as the guests arrived. It saved a ton of time and everyone got piping hot waffles. The only thing missing was the fried chicken!
Waffles of Insane Greatness from Food Network
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole milk or buttermilk
- 1/3 cup vegetable oil
- 1 egg
- 1 1/2 teaspoons sugar
- 3/4 teaspoon vanilla extract
In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.
Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately.
NOTE: The waffles will vary in size depending on your waffle maker. I have a Belgian waffle maker that produces thick waffles. This recipe makes 6 squares of waffles. I often double or triple the recipe and freeze the leftovers for a quick breakfast during the week.
Buttered Pecan Syrup from Monica H
- 1 cup chopped pecans
- 1/4 cup butter
- 1/3 cup maple syrup
- 1/2 teaspoon vanilla
In a small saucepan, combine pecans, butter and syrup. Bring to a boil, then simmer for 10 minutes on low heat. Just before serving, stir in vanilla extract. Pour over waffles, pancakes, or ice cream.