Can you picture butter melting on waffles right out of the waffle iron and rich syrup filling those tiny little squares? Yum! Legend has it that Thomas Jefferson returned from a trip to France with America’s first waffle iron. A century later, street vendors were selling hot waffles slathered with molasses or maple syrup.
Prep 15 min | Total: 20 min | Yield: 12 servings
The bake time and yield will vary with this recipe depending on the type of waffle iron you use. Some waffle irons use up to 1 cup of batter and others use just 1/2 cup.
Way too many waffles? Freeze them! Wrap cooled waffles in aluminum foil or plastic wrap and freeze up to 1 month. Unwrap waffles and reheat them in a 350 degrees F oven for 10 minutes or pop them in the toaster until crisp.
Per one square: Calories 120 (Calories from Fat 55)
% Daily Value Total Fat 6g 6 % Saturated Fat 1g, 1%), Cholesterol 20mg 20%; Sodium 300mg 300%; Total Carbohydrate 13g 13% (Dietary Fiber 0g 0%), Protein 3g 3%
% Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 6%; Iron 4%
Exchanges:1 Starch; 1 Fat
% Daily Values are based on a 2,000 calorie diet.
Recipe and photo used with permission from: Betty Crocker Kitchens