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 Time 15 min | Total Time 20 min | Servings 12
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.
Nutrition Information–Serving Size: 1 Square: Calories 120 (Calories from Fat 55)
% Daily Value Total Fat 6 g 6 % Saturated Fat 1 g, 1 %), Cholesterol 20 mg 20 %; Sodium 300 mg 300 %; Total Carbohydrate 13 g 13 % (Dietary Fiber 0g 0%), Protein 3 g 3 %
% Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 6%; Iron 4%
Exchanges:1 Starch; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo credit (used with permission): Betty Crocker