Is it just me, or are waffles really superior to pancakes? It’s pretty much the same batter, yet the one with the crisp walls and deep crevices to capture puddles of melted butter and maple syrup, seems more special—and more delicious.
Steve is the breakfast maker in our house, and it’s not unusual for him to be in the kitchen early on a Sunday morning, whipping up biscuits, muffins, pancakes or waffles, as he did yesterday. Of all the breakfast breads, my favorite is waffles—especially Orange Waffles, bright with citrus accents from orange juice and orange zest.
Steve always makes a double recipe so we can have some for later. I bag the waffles in gallon-size, zip-top freezer bags, cutting waxed paper sheets to slip between the waffles so they don’t stick together. To reheat, just pop the waffles in your toaster until hot and re-crisped.
Waffles are great as breakfast for dinner, either alone, or with scrambled eggs and bacon. It’s a cinch to serve if you already have a stash in your freezer.
1 ¾ cups flour
1 tablespoon baking powder
1 tablespoon sugar
½ teaspoon salt
3 large eggs
12 tablespoons (3/4 stick) melted butter
¾ cup milk
¾ cup freshly squeezed orange juice
Grated peel of 1 orange
Heat waffle iron.
In a large bowl, combine flour, baking powder, sugar and salt. Whisk to blend.
In a medium bowl, add eggs and whisk until well beaten. Add butter, milk, orange juice and orange peel.
Pour the egg mixture into the flour mixture and whisk smooth.
Ladle batter onto waffle iron, and using a spatula, spread the batter evenly, leaving a ¼-inch margin. Follow your waffle iron instructions for the amount of batter (usually about ½ cup). Close the lid and bake until the waffle iron stops steaming and the waffle is golden. Remove waffle to wire rack. Repeat with remaining batter.
Makes about 6 Belgian waffles or 12 regular waffles.
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