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Penelope’s Waffles


Hey girls! So lately, I’ve noticed that every Sunday I look at my Instagram feed and notice at least five different pictures of pancakes. Seems like everyone has been loving the classic American brunch dessert-food recently, but I have a bit of a confession to make… While I do enjoy a good ol’ short stack every once in a while, I’m actually more of a waffle girl, and why wouldn’t I be? Waffles are clearly superior to pancakes. A well-made waffle is light and fluffy on the inside with just the slightest crisp on the crust (ideally just on the ridges), and all the little squares can hold such wonderful things as melted butter, extra syrup, whipped cream, powdered sugar, small bits of fruit – I digress. But each mouthful of waffle is basically just an explosion of flavour!

So, if you’re getting kind of sick of pancakes for Sunday brunch and you also happen to be cool enough to own a waffle iron, here is my famous waffle recipe. You’re welcome.

2 cups of all-purpose flour
½ teaspoon salt
2 medium-large eggs
4 teaspoons baking powder
1 ½ tablespoons sugar
1 ¼ cups warm milk
½ cup butter, melted
½ teaspoon vanilla extract
½ teaspoon almond OR walnut extract

Any filling (blueberries, raspberries, chocolate chips, etc.) you desire

Preheat your waffle iron, and beat the eggs in a large bowl until fluffy. Stir in the milk, butter, and vanilla and almond extract.

In a separate bowl, mix all of the dry ingredients. Slowly pour the flour mixture into the wet mixture while beating everything together until completely combined, smooth and still slightly fluffy. Stir in any fillings with a wooden spoon.

Ladle your mixture onto your waffle iron, being sure to cover the entire iron plate and with slightly more batter in the centre. Cook until golden brown, and serve smothered in butter, maple syrup, whipped cream and fruit. Eat and happily fall into a food coma for the rest of the day!

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