![\"Belgian](\"http:\/\/sofadog.net\/recipes\/media\/IMG_8397.JPG\")
<\/p>\n<\/p>\n
From the Joy of Cooking<\/p>\n
The recipe calls for between 2 and 8 oz of butter, depending on how clogged you like your arteries. 8 oz is too much even for me, the batter can’t hold it all and butter runs out the back of the waffle iron. 6 oz is perfect.<\/p>\n
Feel free to make this in a regular waffle iron, but Belgian waffles have more surface area so they’r crispier. <\/p>\n
We often have them plain with syrup, but best is topped with fresh fruit and whipped cream. Lemon curd is good too, as well as any fruit topping.<\/p>\n
8 oz flour (1.75 c)
\n1 tbs baking powder
\n1 tbs sugar
\n.5 tsp salt
\n3 eggs
\n6 oz butter (12 tbs)
\n1.5 c milk<\/p>\n
Preheat the waffle iron.<\/p>\n
Whisk together dry ingredients in a large bowl, wet in a medium bowl. Add the wet ingredients to the dry and stir together careful not to overmix.<\/p>\n
Bake and serve hot.<\/p>\n","protected":false},"excerpt":{"rendered":"
From the Joy of Cooking The recipe calls for between 2 and 8 oz of butter, depending on how clogged you like your arteries. 8 oz is too much even for me, the batter can’t hold it all and butter runs out the back of the waffle iron. 6 oz is perfect. Feel free to … <\/p>\n