A Sunday Treat

While many families go out for lunch after church on Sundays, my family often goes home and makes a delicious lunch of Belgian waffles. This is a nice change from the sandwiches, meat and potatoes etc. that we’ve been eating all week. But what makes these waffles even tastier is the white sauce that is served with them. Basically it’s a substitute for whipped cream, ice cream or syrup. And of course the waffles are topped with various berries (fresh or frozen). I also have fond memories of walking to my grandparents for lunch when I was in school and grandma serving me and my cousins waffles, white sauce and berries.

 

So today I’m going to share my mom’s waffle recipe, along with the white sauce recipe. I’m also sharing several delicious photos below as well a photo of my mom’s new waffle iron. My brother bought her this fancy KitchenAid waffle iron for Christmas that does two waffles at a time, which means less waiting!

 

 

2 cups flour
3 tsp. baking powder
2 eggs, beaten
1/2 cup melted margarine
1 tbsp. sugar
1/2 tsp. salt
2 cups milk

 

Mix flour, sugar, baking powder and salt together in a bowl. Beat eggs and milk together until blended. Add to dry ingredients together with melted margarine. Beat only until batter is smooth. Pour into hot waffle iron. The amount of batter you need will depend on the size of your waffle iron. As you can see below, my mom has a round waffle iron and she usually just estimates the amount of batter needed, but for this type of waffle iron it’s roughly 3/4 cup to 1 cup of batter to make one waffle. If your waffle iron has a timer, don’t forget to set it. My mom’s waffle iron is automatically set to bake each waffle for 3:30 minutes.

 

A perfectly done waffle.

 

 

2 eggs, beaten
1/3 cup sugar
2 tbsp. cornstarch
1 tsp. vanilla
2 cups milk

 

Blend above ingredients together until smooth, then cook in the microwave to thicken. Use hot on waffles. My mom also adds some whipped cream to make the sauce a bit lighter.