I am all about easy dinners. One night I really didn’t feel like making dinner, but I am really trying hard not to order take out. What is easy and the kids would enjoy? I open up the freezer and see chicken strips, which they love, but I couldn’t think of anything to have with it. That’s when it hit me.
Chicken and waffles one of my 12-year-olds favorites and after this dinner, one of my favorites. The chicken strips FROZEN! I know ew bad mom! Processed food, how dare I!? Whatever, they are doing great, thriving thanks! The waffles, however, were from scratch, and they were scrumptious.
I posted a photo on the trusty gram and immediately received people asking about the recipe. They were fluffy and cooked perfectly. The batch I made had enough to feed my entire family with leftovers. Since we are a family of 7, if you are cooking for less and do not want to keep some left over, consider halving the recipe.
Fluffy, scrumptious Belgian waffles!
- 4.5 cups of all purpose flour
- 4 eggs
- 8 teaspoon of baking powder
- 2 teaspoon of salt
- 5 tablespoon sugar
- 3 teaspoon vanilla extract
- 3/4 cup unsalted butter
- 3 cups almond milk
- Preheat waffle iron on medium heat
- In a large bowl combine the flour, sugar, baking powder and salt and whisk to combine (I use my KitchenAid mixer).
- In a separate small bowl whisk the eggs and stir in the warm milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry and whisk until blended.
- Ladle the batter into the preheated waffle iron and cook until the waffles are golden brown and crisp.
- Top with desired topping (whipped cream and fruit are a fan fav in this house!) or like us a side of CHICKEN!
- If you want to store leftovers, store in a freezer bag in the freezer or in fridge.
The longest amount of time spent making these yummy waffles will be on cooking so many! If you half the recipe it doesn’t take nearly as long! We cook for a large family and having a massive stack front and center is always important!