Whenever I ask what folks want for Sunday breakfast, my son’s response is waffles. He always wants waffles, and only gets them a handful of times a year. I find waffle making tedious—I never get to sit down with the rest of the family, as they’re usually done eating by the time the last waffle comes off the iron.
But I love waffles, too, especially with strawberries.
So when I came in with almost four quarts of strawberries yesterday afternoon, I knew what breakfast would be today.
This recipe is adapted from the Basic Waffle recipe in Joy of Cooking. I double it—leftover waffles toast beautifully the next morning!
1 cup all purpose flour
¾ cup whole wheat flour
1 Tbsp baking powder
1 Tbsp sugar
¼ tsp salt
6 Tbsp butter, melted
¾ cup milk
Mix dry ingredients in a large bowl. In a separate bowl, beat eggs and whisk in milk and melted butter. Combine wet and dry ingredients, stirring only until it is smooth. Cook according to the instructions for your waffle iron.