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
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.
Reprinted with permission from Betty Crocker.