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BREAKFAST # 19

SPIKE’S DES[S]ERT WAFFLES

1

2

3

4

2 large eggs

1

33

⁄

44

cups buttermilk

11

⁄

44

cup canola oil

1 tablespoon sugar

11

⁄

22

teaspoon ground cinnamon

11

⁄

44

teaspoon baking soda

1

11

⁄

22

cups all-purpose flour

2 teaspoons baking powder

11

⁄

88

teaspoon salt

Butter, maple syrup, berries,

or other favorite topping,

for serving

Makes 4 to 5 servings

Preheat a waffle iron. In a large bowl, using a sturdy whisk, beat the eggs

until evenly mixed. Add the buttermilk, oil, sugar, cinnamon, and baking

soda and whisk together until well combined. Add the flour, baking

powder, and salt and whisk just until the large lumps disappear. Transfer the

batter to a large glass measuring pitcher.

When the waffle iron is hot, pour some batter evenly over the center

of the grid, easing it toward, but not into, the corners and edges with

a wooden spoon or heatproof spatula. Close the iron and cook

according to the manufacturer’s directions until the

exterior of thewaffle is golden brown and almost

crusty and the inside is soft, light, and springy,

about 4 minutes. (The first waffle may not be

perfect. Adjust the amount of batter and cooking

time for the remaining waffles if necessary.)

Transfer the waffle to an uncovered

platter in a low (200°F) oven to

keep warm while you cook the

remaining waffles in the same way.

Divide the waffles among individual

plates and serve at once with butter,

maple syrup, berries, or any of your

favorite toppings.

Nothing powers up a morning like waffles for breakfast! Add blueberries

and strawberries to create an oasis of natural sweetness.

INGREDIENTS