Since last Monday, I’ve been waking up every morning instructing myself to “get it done”. Make freezer meals, pack my hospital bag, etc etc and each and every day I push it back another. I was so prepared prior to Owens birth when it came to those two things – I had my lists, I checked them twice and I had a freezer full of meals waiting to be warmed up after his arrival.
Whoops – mama isn’t on her A game!
I was on a roll Sunday, and decided to whip up our ultimate favorite belgium waffles for the week. I wish I could say these will stay in the freezer for future deliciousness, but they will not last until Friday. And that’s okay too. Scratch made belgium waffles rock my world in the morning when heated through in the toaster. It beats any freezer bought waffle that we’ve fallen into the trap of always having on hand.
This is a tried and true (I’ve made at LEAST 10 batches) Bobby Flay recipe – If you can’t trust the king of brunch waffle recipe, who can you trust huh?
If you’re a fool for belgium waffles with whipped cream and strawberries on top at an old school diner, I will have to break your breakfast bubble and tell you just to make these waffles and enjoy them with classic maple syrup. You will be hooked, your husband will thank you later and your kiddos will devour them!
I double the recipe below – you can use any waffle maker you have, we have one that creates sticks because the kids just love it that way.
Doubling the recipe below left makes me 10 sets of 6 waffle sticks, 60 sticks that is. SO if you have a regular square waffle maker…. let me know what a double batch produces for ya’ – thanks!
- 1¾ unbleached all purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- pinch of salt
- 3 Tbsp sugar
- 3 eggs
- ½ cup ( 1 stick ) melted butter
- 1½ cup buttermilk
- Mix together the dry ingredients -
- In a seperate bowl, mix together the eggs, butter and buttermilk
- Add the wet to dry, stir to incorporate everything together
- Let the batter sit for 20 minutes - it will "grow" and get nice and bubbly
- Heat your waffle maker according to your directions - and go to town.
- Let them cool on a wire rack as you remove them, Once cooled, store in a ziploc bag for the week in the fridge, or in the freezer for a much longer shelf life!
P.S. If you’re feeling frisky in the a.m., these waffles with a smear of peanut butter and drizzle of honey will always satisfy. Just sayin’