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| Bailey's Mills Sunday Waffles presented by Bailey's Mills Bed & Breakfast | Email this page to a Friend |
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Usually serves 4.
I am indebted to Marion Cunningham who wrote The Breakfast Book for the original version of this recipe.
Ingredients: Blend the dry ingredients in a large bowl. Blend the wet ingredients in another bowl and add to dry. Whisk together until mixed. Scoop or pour about 1/2 cup into a hot waffle iron. We have a modern teflon coated one with a light to indicate the waffle is ready. It's virtually fool proof. (An old fashioned one will make even crisper ones). Serve immediately with warm maple syrup. (If using only all-purpose flour, reduce the milk by 1/2 cup).
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Bailey's Mills Bed & Breakfast
Reading, Vermont (10 miles south of Woodstock) Escape to our historic country home in a quiet peaceful setting, now a 'Green Hotel in the Green Mountain State'. |
 Click here for pictures and information about the inn. |
| More Bailey's Mills Bed & Breakfast Recipes: Barbara's Fruitcake | Ginger Banana-Bran Muffins | |
Waffles