Picture courtesy of Shannon McGarvey
Ingredients
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
2 eggs
1 1/2 cups warm milk (I used almond milk)
1/3 cup butter, melted
Preheat waffle iron. In a large bowl, mix together flour, salt, baking powder and sugar, set aside.
In a separate bowl, beat the eggs with a wire whisk. Stir in the milk and the melted butter . Pour the milk mixture into the flour mixture, beat until blended.
With a 1/4 cup measure cup or a ladle (or anything else you want to use) portion the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately with brown sugar syrup (see below). Makes enough for about 3 hungry grown-ups. Be prepared to make them weekly, Hello Kitty waffle iron not included.
Brown Sugar Syrup
1/2 cup of butter
1/2 cup of brown sugar (light or dark)
1/4 cup heavy cream, or regular milk if you don't have heavy cream
1 tablespoon dark corn syrup
2 teaspoons cinnamon
Combine all ingredients in a small saucepan over very low heat stirring regularly with a wire whisk. When butter is completely melted and syrup starts to bubble remove from heat and let it stand for about 5 minutes, it will thicken. Spoon over pancakes, waffles, etc. You can store it in the fridge in an airtight container, like a repurposed jelly jar) for a week or two but it probably won't last that long.
