The little boys and I needed a special treat last weekend. Daddy and big brother were going to be gone for a whole day (picking up our new-to-us piano! Yay!!) and we were all so sad to be left behind.
I asked the boys if they would like me to make waffles for second breakfast and they were so excited, they immediately ran to the freezer and started scouring for Eggos and then started to cry when they didn’t find any.
“Mommy! You said we could have WAFFLES!?”
I guess it’s been a few years since I’ve pulled out the waffle iron.
(Of course, in my world, a waffle is just not a waffle unless it is heart-shaped, so heart-shaped they were!)
I slathered mine with butter and pure maple butter (the best thing. ever.)… the boys got butter and cinnamon & sugar.
And the best part?
I froze half the waffles (after we ate until we were stuffed!) and reheated them in the toaster the next day for a quick, but still special breakfast.
I think this may become a new weekend tradition!
Ingredients
- 2 cups milk
- 2 tablespoons fresh squeezed lemon juice
- 2 large eggs
- 1 teaspoon baking soda
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 6 tablespoons butter, softened
Directions
In a small bowl, stir together the milk & lemon juice and set aside to 'sour' for a few minutes. (You can use buttermilk here if you have it, but I never have buttermilk on hand!)
Preheat the waffle iron.
In a large bowl, beat the eggs. Beat in the rest of the ingredients until just smooth. Pour the batter (about 1/3 cup or so, depending on your waffle iron!) onto the hot iron (grease it before the first waffle, but you shouldn't need to grease it again after that).
Cook until the iron is no longer steaming and the waffle is browned to your liking. Serve hot with your favorite toppings!
https://sweetannas.com/2013/03/simple-spiced-heart-waffles.htmlRecipe adapted from the original 1950s edition Betty Crocker’s Picture Cookbook