Breakfast for dinner is the BEST.
Breakfast anytime is the best.
And especially when breakfast is homemade Belgian Waffles.
With crumbled bacon.
In the batter.
Oh yes, in the batter.
This my friends is breakfast bliss. I’m telling you.
This recipe came from my Nana, on an old index card stained with years of oil splatters and waffle batter…browned with age and use. I can still remember holding it in my little hands, carefully helping my mom pull out all the ingredients and reading aloud each step. We have been making her recipe the same way ever since I can remember, and I hope my kids will be able to say the same someday. It’s just that good.
My family would have waffles almost every Sunday after church, loaded with sliced strawberries and whipped cream, or flecked with bacon and doused with pure maple syrup from Vermont. Good times, peoples, good times.
……..oh, sorry, got lost in the moment there….
Ok, so in order to achieve the same breakfast bliss for you and yours, (no matter the time of day you choose to enjoy), the first order of business is to get a waffle iron. If you do not have a waffle iron, you really, really NEED ONE. They are not very expensive, easy to clean and may I suggest having two of them if you plan to make enough for four or more hungry peoples? It makes breakfast bliss quickly attainable. 🙂
Ok, now that we have that settled, here’s my Nana’s Waffle Recipe.
Nana’s Belgian Waffles
(makes 6-8 waffles)
3 cups unbleached all purpose flour
5 teaspoons baking powder
1 teaspoon salt
2 Tablespoons granulated sugar
3 large eggs
2 1/4 cup milk
1 1/2 teaspoons pure vanilla extract
2/3 cup melted butter or oil
(this can also be subbed with applesauce, or half butter, half applesauce, which i have done)
OPTIONAL add-ins & toppings:
1 pound cooked crumbled bacon
freshly whipped cream (NO using that canned nasty stuff on my nana’s waffles, ok?!?!)
Pure maple syrup (do NOT even make me go there)
Cook and crumble bacon, if desired.
Prepare other toppings and set aside.
Heat waffle iron according to manufacturer directions.
Sift dry ingredients together in a large bowl.
In another bowl, beat eggs until light and foamy.
Add milk and vanilla to eggs.
Add egg mixture gradually to sifted flour mixture, and stir just until incorporated.
Blend in butter or oil (or applesauce).
Ladle about 3/4 cup onto waffle iron and cook until deep golden brown, about 1-2 minutes.
If using bacon, after you have ladled batter onto the waffle iron, sprinkle some bacon pieces over the top before you close the lid. Voila! Magic bacon sprinkles.
Once golden, remove from iron and either consume immediately or place in a warmed oven (around 200 degrees Fahrenheit) to keep crisp and warm.
Serve with pure maple syrup, or berries and whipped cream.
We also like to make fried potatoes and eggs to accompany our waffles.
To store any leftovers, wrap individually in foil and freeze. Reheat directly from the freezer (leave in the foil) in a 350 degree F. oven for about 5-10 minutes, until warmed through and crisp.