Spritz Waffles

yield 10 waffles

My favorite breakfast food of all time: waffles.  Oatmeal comes in at a close second, but that is only thanks to Lauren Smith over at The Oatmeal Artist.  Anyway, I try to eat waffles once a week, but my family usually does one weekend with pancakes, the next with waffles, and so on.  So, I usually only get them about twice a month.  What a dismal thought!With no school this week, I decided to make some super fancy waffles.  Well, not fancy as much as I’d say they are flavorful.  I looked around Pinterest to find the perfect waffle, but none tickled my fancy.  I’ve realized people like to put a lot of sugar in their waffles.  However, I do not.  I think maple syrup adds the perfect amount.Here’s my tangent for the day: I got the VSCO presets and that’s why my pictures look different.  I’m so so pleased with how they turned out!

I do believe the almond extract added such a lovely flavor to these waffles.  They remind me of Swedish spritz.  My Swedish grandma used to make these each year during Christmas, and instead of the typical “S” shape, she would make the first letter of our names.  It was adorable.So yeah, these waffles are paying homage to Grandma H.

P.S. My lovely boy, Daniel came over for waffles and took all the pictures of me making them.

Let’s do this.

 What you’ll need:

1/2 cup whole milk

1 1/4 cup almond milk

1 3/4 tablespoons apple cider vinegar

2 cups flour

1 tablespoon granulated sugar

1 tablespoon molasses

1 tablespoon baking powder

1/2 teaspoon salt

4 shakes ground cinnamon

2 eggs

1/4 cup butter, melted

1 teaspoon vanilla

1/2 teaspoon almond extract

water if needed

Preheat your waffle maker and spray with non-stick cooking spray!  In a small bowl, combine the milks and vinegar, stir and let sit for 5 minutes.  In a large bowl, mix together the flour, sugar, molasses, baking powder, salt, and cinnamon.  In a seperate, smaller bowl, crack the eggs.  Beat them.  Then add the butter, vanilla, and almond extract.  Stir until well mixed.

Let the batter sit for a minute or so, and if it looks too thick, add a bit of water.  I always add about a tablespoon or two so I can make more waffles.

Using a ladle, spoon the batter into the waffle maker and cook until it beeps.  Serve warm and put the leftovers in the freezer for a quick weekday brekky!



-If you don’t have almond milk, any other milk will work fine

-White vinegar works if you don’t have apple cider

-Serve with berry syrup or microwaved frozen berries

-Don’t forget the peanut butter!

Nutrition facts (serving size=2 waffles): 349 calories, 11g fat, 8g protein, 8g sugar

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