Good Snowy Saturday everyone!
We woke to a fluffy 14 inches of snow and the big fat flakes fall as we speak.
As soon as it was light enough I trotted outside to take a photo of our house.
Because it is just fun. That’s why.
Even though the snow came over my snow boots and clung to my yoga pants.
Being that there is so much to shovel, my main snow remover (AKA: dear hubby) requested one of his favorite breakfasts to maintain his energy.
I figured some out there may wish the recipe so I tried to snap a few quick photos before sitting down to feast.
I know these are my nephew, AJ’s favorite breakfast when he is here too.
Being that we live at the 4000 foot level I have to make adjustment in recipes for the elevation.
So I will post the original recipe, which comes from my now vintage Betty Crocker cook book and my adjustments will be in parenthesis.
1 3/4 cup milk
1/2 cup butter melted
2 cups all purpose flour (I use 1 C unbleached flour and 1 C whole wheat, I like King Arthurs White Whole Wheat, it is milder)
4 tsps baking powder (I cut it down to 1 TB)
1 TB Sugar (I use 2 tsp.)
1/2 tsp. Salt
Heat waffle iron (I have a Waring Pro Belgian waffle maker, I got it at Costco). Beat eggs until fluffy; beat in remaining ingredients just until smooth. Pour batter onto center of hot waffle iron. Bake until steaming stops, about 5 minutes. (the Waring Pro Waffle maker has an automatic timer that beeps for you when they are done, the heat setting is 4)
And that is it.
To keep them hot and crispy when you have a bunch to make to feed a crowd all at once, place the waffles on a baking sheet individually, not stacked, and keep in oven at 250 degrees.
Enjoy your waffles!
Here is a link to more about making adjustments in baking at higher elevations Betty Crocker-Baking at High Altitudes
My husband insisted I take a photo of his waffle after he decorated it.
He’s just a funny guy.
Now to go out and burn off those calories! Snow shovel here we come.