leggo my eggo!

To contact us Click HERE

On second thought, you can keep your frozen, commercially mass-produced excuse for a waffle. I have one that's fresh and made from scratch by me!


Waffles. Another breakfast delight that has brothers and sisters all over the world:
*Belgian waffles are identified by their larger size, lighter batter, and higher grid pattern which forms deep pockets and has larger squares than standard American waffles. It is somewhat similar to the Brussels waffle, but Brussels waffles are hard and crispy on the outside. As opposed to a traditional North American waffle, the Belgian waffle attributes its height to the use of yeast batter instead of a pancake batter.
*American waffles vary significantly, but are often made from a batter leavened with baking powder and may be round, square, or rectangular in shape. They are generally denser and thinner than the Belgian waffle.


*Brussels waffles are lighter, crispier and have larger pockets compared to other European waffle varieties, and have rectangular sides.
*The Liège waffle is a richer, denser, sweeter, and chewier waffle. They're an adaptation of brioche bread dough, featuring chunks of pearl sugar which caramelize on the outside of the waffle when baked.
*Stroopwafels(!!) are thin waffles with a syrup filling. The stiff batter for the waffles is made from flour, butter, brown sugar, yeast, milk, and eggs. When the waffle is baked and while it is still warm, it is cut into two halves. The warm filling, made from syrup, brown sugar, butter, and cinnamon, is spread in between the waffle halves, which glues them together.


Yum. I've unofficially made it my goal to try each and every version of the waffle. If you're looking for a foolproof recipe for the typical American waffle, this is it. You'll find that it yields waffles with crispy outsides and soft innards, with just enough buttery flavor and all the maple syrup absorption capabilities one could ever want.

There it is.

In a word, perfect.

Waffles, American-style
Ingredients:

• 3-1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 8 ounces butter, melted
• 3 cups milk
• 6 eggs
• 1 teaspoon vanilla extract

Directions:
In a large bowl, blend together your dry ingredients.
Add the wet ingredients and mix until all the dry ingredients are moistened.
Preheat your waffle iron; when it's ready, give it a squirt of nonstick spray and pour in the amount of batter specified in the instructions for your iron.
Top with peanut butter, butter, maple syrup, fruit preserves, fresh fruit, or whatever ruffles your skirt.