Fun Fact: “In the United States, Waffle Day is celebrated on August 24. The unofficial holiday commemorates the day in 1869 when the first waffle iron was patented.”
…Good enough reason for me to make waffles this month! I hope that you guys enjoy this recipe as much as I did and I hope that everyone continues to do the things that make their souls happy. Recovery was not meant to be boring and I am so glad that I have discovered as many hobbies and interests as I have over these past few years.
Feel free to send me pictures of any of the yummy treats that you make! [email protected]
- 1 3/4 cups milk
- 1/2 cup butter cut into pieces
- 2 eggs
- 1 1/2 tsp vanilla
- 2 cups flour
- 1 tbsp baking powder
- 1/2 tsp salt
- Dash of cinnamon – optional
Cream Cheese Topping:
- 3/4 cup whipped cream cheese softened
- 3 tbsp sugar
- 1/2 tsp vanilla
- Splash of milk or almond milk – to desired thickness (you want it to drizzle)
- 1/4 cup brown sugar
- 4 tbsp butter melted
- 2 tsp cinnamon
- Add the milk and butter to a measuring cup and heat in the microwave for 60-90 seconds at high power, until the butter is nearly melted.
- Pour the milk mixture into a large bowl. Whisk in the eggs and vanilla, until combined.
- Add the flour, baking powder, and salt, and mix until just combined (small lumps are ok). Let sit 5 minutes. While the batter is resting, preheat a waffle iron and grease if necessary.
- Pour the batter into the hot waffle iron and cook according the waffle maker’s directions. (For my waffle iron, one cup of batter cooked for 4½ minutes was perfect.)
- To make the cream cheese topping, whisk together the cream cheese, sugar, and vanilla. Mix a splash of milk or almond milk into the cream cheese mixture, to help it “drizzle” onto the waffles better. To make the cinnamon topping, whisk together the brown sugar, butter, and cinnamon. Drizzle the cream cheese topping and the cinnamon topping over the waffles, and enjoy!