Saturday, April 18, 2009

Crisp Waffles and Strawberry Syrup

I wanted to make a yummy breakfast this morning. I haven't been making as many home made things as I used to lately, so I figured I would get back at it. These were so yummy! The trick for the waffles is to let them cook longer to get that crispy texture and not a soggy one. Everyone ejoyed them this fine spring morning!

The Menu:

Crisp Waffles and Strawberry Syrup


The Original Recipe:
I believe this is a Betty Crocker Recipe. I didn't change it, but next time I might add 1 tsp. vanilla to the mix. It is in way healthy with all the butter, but it makes it taste so good!



(batter mixed)

(see the steam? Makes sure it stops before you open it)


Crisp Waffles

2 eggs
1 3/4 cup milk
1/2 cup margarine or butter, melted
2 cups all purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt

Heat wafle iron. Beat eggs with hand beater until fluffy; beat in remaining ingredients just until smooth. Pour batter from cup or pitcher onto center of hot waffle iron. Bake until steamin stops, about 5 minutes ( mine took 7 minutes with the waffle iron I have). Remove waffle carefully.



The Original Recipe:
I made this recipe up using what I knew from browsing the internet about making strawberry syrup.




Strawberry Syrup

5 tablespoons sugar
2 tablespoons orange juice
1 pint fresh strawberrys

Hull the strawberrys and place in pot. Add orange juice and sugar. Blend with emersion blender (stick/handheld blender), until smooth. Bring to a slow boil and boil about 4-5 minutes, until it thickens a bit. Take off stove and let cool. Serve with your favorite waffles or pancakes.

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