breakfast for dinner!

After all that talk about Noble maple syrup yesterday, I couldn't resist making waffles for dinner. This is my standard recipe when I need to whip up a quick breakfast for party guests who couldn't quite make it home. I usually make these waffles without walnuts, but I had some on hand, so I threw them in.

1 1/2 cups all purpose flour
2 tspn baking powder
4 tbsp sugar
1/2 tspn salt
1 cup whole milk
5 tbsp unsalted butter, melted and cooled
2 tspn vanilla extract
3 eggs, separated
optional: 3 tbsp chopped walnuts, toasted


Mix flour, baking powder, sugar, and salt in a large bowl. Mix milk, vanilla, cooled butter, and egg yolks in a medium bowl. Pour the dry mixture into the liquid mixture and mix lightly. Stir in walnuts, if desired. If you have a mixer, place the egg whites in a clean bowl and beat on high speed until stiff peaks form. If you don't have a mixer, do yourself a favor and get one, but for the time being, give your arms a serious workout and whisk those suckers by hand. If you quit before the egg whites are super stiff, you are going to have sad, limp waffles. Bummer.


Very gently fold the egg whites into the batter, and do not overmix! Ladle the batter into a heated waffle iron treated with an oil spray. Cook for 5 minutes or until golden and remove with a fork.

We used Adam's homemade cinnamon butter, powdered sugar, and of course, my new syrup as toppings.

No breakfast is complete without champagne!