In my home, Saturday mornings are a time for connecting with family. The house begins to fill with the smell of bacon and home cooked breakfast followed by lots of laughing and memories being made.
One of my favorite things about this recipe is that it makes a big batch of waffles. You can freeze what you don’t eat and then when your’e ready for more – pop them in the toaster to warm them up. It gives you a head start on breakfast for the weeks when the mornings are crazy. Years ago I was given a heart-shaped waffle iron which I love to use for this recipe. It makes the whole experience that much more lovely!
Serving up food in a way that changes the presentation will elevate the experience for those get to indulge.
Our family is filled diversity when it comes to breakfast. We all love different kinds of syrup on our waffles.
I grew up in a home where my mom made the most amazing homemade syrup that has this delicious coconut caramel taste to it. My kids however, just enjoy good old fashioned maple syrup. Hubby, well he will only eat pancakes or waffles with dark Karo syrup – that’s what his grandma always served and it’s the only option for him!
- 1 cup butter, softened
- 3/4 cup coconut sugar
- 5 eggs
- 3 1/2 cups flour
- 2–3 teaspoons nutmeg
- 2 teaspoons baking powder
- 1–1/2 cups milk
- Cream together sugar and butter then add eggs
- In a seperate bowl combine flour, nutmeg and baking powder. Slowly add to mix until blended well.
- Add in vanilla and milk. You want the batter to be thick but still easy to pour.
- Cook in a waffle iron.
- You can substitute granulated sugar for the coconut sugar if you prefer.
- These freeze really well if you have leftovers. To reheat from frozen pop in the toaster for a few minutes until they reach your desired crunch.
- Serving Size: 20