At our house, Sunday mornings mean waffles. Often before the sun is up, my husband and I are downstairs, heating the cast iron waffle maker, tossing together the flour, eggs, butter and milk. My waffle rarely makes it to a plate. I usually stand, gobbling its steaming goodness. And forget about leftovers. If we want to keep extras in the fridge to pop into the toaster on a weekday, well, we have to make a second batch for that.
Makes 6 servings.
- 2 eggs
- 2 cups unbleached all-purpose flour
- 1 3/4 cups milk or buttermilk (local if you can get it)
- 1/2 cup melted butter
- 1 Tbsp. brown sugar
- 4 tsp. baking powder
- 1/4 tsp. fine sea salt
- Heat waffle iron. (We use a cast iron waffle maker, which can make things tricky: Starting with a well-heated iron is key. Patience is paramount.)
- In a large bowl, beat eggs with wire whisk until fluffy. Beat in remaining ingredients just until smooth.
- Pour about 1/3 cup batter onto center of hot waffle iron. Close lid of waffle iron. Heat for 20 seconds. Flip. Cook for another 2 minutes until waffles are cooked through but not burned.
- Remove waffle with a fork. Serve immediately. Top with fresh berries and homemade whipping cream or organic peanut butter and local maple syrup. Or, you know, nothing at all.
- Repeat with remaining batter.