Waffles

The Laird has been not-so-subtly wanting a waffle iron. I don’t want one. It’s the sort of thing that one buys, uses three times, then stores in a cupboard for decades. We don’t have the storage space we once had.

Well, what should turn up in the unending “let’s unpack another box this weekend” task? Yes, a waffle iron. It’s not ours. Well, I suppose it is, now, but it did not start that way. I hadn’t even remembered that we had packed it. Someone brought it to a 3rd Saturday party to make some sort of snack – presumably one involving waffles, but I remember neither who nor the snack. It sat in the Denver basement waiting for its owner to claim it for about two years. Then it moved to Rapid City with us – three years ago. I think it’s ours, now.

Lessons Learned:

• Spray grease on the irons before each batch of waffles. The first batch came out fine. It was the second batch that became the mess in the picture.
• A half recipe of batter is sufficient. That’s just one batch, which limits the application of the first lesson.
• The sides are hot. It’s just a metal box with red-hot wires inside. The heat is not restricted to just the irons. Much to my surprise, I don’t have a blister on my finger.
• Waffles need sides. Berries, sausage, bacon, whatever. Just waffles – even with maple syrup – are boring.

The recipe is from All Recipes. Note the nicely ordered ingredient list.

Waffles
From: All Recipes

2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar

2 large eggs
1 ½ cups warm milk
⅓ cup butter, melted
1 teaspoon vanilla extract

It doesn’t really need instructions: Whisk the dry. Whisk the wet. Whisk together.