Enjoy some fluffy waffles for breakfast this weekend. There’s no rule stating they are for breakfast only, try making them for dinner.  Whip up a batch or two and place them in freezer bags so you can pull out a few on busy mornings.


  • 1 1/2 cup all-purpose flour, sifted
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1 1/4 cup milk
  • 3 eggs, large
  • 1 tsp vanilla extract
  • 1 tsp almond extract, optional (if not using almond, then use 2 tsp of vanilla)
  • 3 tbsp butter, melted


  1. Plug in your waffle maker and set it on medium/high heat.
  2. In a large bowl, sift together the flour, baking powder, salt and sugar.
  3. Add the milk, eggs, vanilla, and melted butter, whisking everything together until there’s little or no clumps.
  4. Lightly grease the waffle grills. Use an ice cream scoop to pour the batter onto the middle of the grill. (About 2 scoops depending on the size of your waffle iron). If the batter starts pouring out of the sides after a few moments of grilling, you know there’s too much in it.
  5. When the waffles are light brown they are done. With the first waffle, after removing it, let it cool for a moment and cut into it. If the batter is still raw in the middle, turn the heat down a bit and wait a few moments before adding the next scoops of batter.

Serves: 6 – 7 waffles




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