Waffle Night

Waffle Night.  I can’t wait for waffle night.  During the renovation we had a lot of waffles, but I have not had a full-fledged waffle night in a long time, and tonight would be the perfect night to have waffles.  A while back, I posted the Alton Brown Waffle recipe that I use.  And because my family loves waffles, I double the recipe.  If there are any leftovers, I freeze them, and then use them on a night when time is tight.

Waffle Recipe

4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

2 teaspoons salt

6 T white sugar

6 large eggs

4 oz., unsalted butter, melted

32 oz. of milk (I use nonfat)
1 teaspoon vanilla extract

Pam for the waffle iron

In large bowl, mix flour, baking soda, baking powder, salt and sugar.  In another bowl beat eggs and melted butter.  Add milk and vanilla to the egg mixture.  Add the milk and egg mixture to the dry ingredients.  Stir.  Have the mixture rest for five minutes while the waffle iron is heating up.

Preheat oven to 200 degrees.  Spray the waffle iron with Pam.  Spoon the waffle batter onto the waffle maker.  Close the top and wait for the bell to ring.  Once the bell rings, take out waffle, flip it over onto a baking sheet, and put in the oven.  Spray the waffle iron with Pam (or do it every two to three waffles depending on the iron).  Put the baking sheet into the oven until the bell rings.  Once all waffles are made call people to the table!

In our house we serve with PURE MAPLE SYRUP from Vermont – either grade A or B.  We never use pancake syrup.  We don’t use butter.  We don’t use confectionary sugar.  We don’t top with whipped cream.