Who doesn’t want a recipe for quick waffles on the weekend? These are perfect every time!
Next to pancakes, homemade quick waffles are the resident weekend favorite in this house.
Seems like most people shy away from making them at home because they’re perceived to be really tricky to make.
I’ll agree that some recipes are difficult, involving yeast and temperature-specific liquids, but not all recipes have to be so precarious!
About five years ago I got this simple Oster Belgian waffle maker.
After trying various recipes, both easy and difficult (including Alton’s recipe), would you believe my favorite ended up being a recipe in the little Oster recipe pamphlet that came with the waffle maker?
It’s true, and the waffles are delicious.
- 3 eggs
- 1 cup milk
- 1/2 cup melted butter
- 1 tablespoon vanilla
- 2 cups flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons sugar
*The reason you pour the butter into the milk is so that the hot butter's been cooled prior to being added to the eggs. If you were to pour the hot butter into the eggs, they could scramble … and while I like scrambled eggs for breakfast, I don’t like them in my waffles. You could temper the eggs with the melted butter first, but I think my way is a lot quicker and easier.
These waffles refrigerate well, and we often have enough left over for a second breakfast – perfect if you make them on Saturday. Sunday breakfast is a breeze; just reheat in the microwave or toaster!