Homemade waffles are a snap if you have a waffle maker and this simple recipe! It takes a little practice but soon you'll be making fancy waffle breakfasts in minutes!
I remember sampling some truly outstanding waffles on a “Trends Walk” trip in Brooklyn, NY, years ago. We explored a variety of waffle styles and, of course, made a stop at the legendary Waffles & Dinges food truck—still a benchmark for texture and flavor in my mind.
I find it surprisingly difficult to get the right texture when ordering waffles out—too often they’re soft, pale, or steamed rather than crisp. My children, however, love breakfast at several local spots in Philadelphia. I’m admittedly picky, so I’m rarely impressed.
On our most recent visit, I ordered waffles myself. I could see one of the two cooks working the waffle iron through the kitchen pass, so I assumed mine would arrive fresh, hot, and crunchy. My daughter also ordered waffles—and as anyone in the business knows, when there’s only one waffle maker and two orders…
Homemade Waffles
Waffles trace their origins to medieval Europe, where flat cakes were cooked between two metal plates over an open fire. These early irons, often decorated with religious symbols or heraldic designs, produced wafers—thin, crisp cakes that were more about portability and ritual than indulgence.
Waffles evolved into a leavened batter, enriched with eggs and dairy, particularly in Belgium, the Netherlands, and northern France. As sugar became more accessible through trade, waffles went from simple sustenance to delicious snacks at street markets and festivals.
The waffle continued to evolve as it traveled, taking on regional identities—from yeast-raised, deeply pocketed Belgian styles to thinner, crisper versions found across Europe. In the United States, waffles gained popularity in the 19th century with the introduction of cast-iron waffle makers and later electric irons, becoming a breakfast staple rather than a street food. Today waffles are enjoyed throughout the day, often served with fried chicken for lunch or dinner and even as an ice cream sandwich dessert.
Preparing Breakfast Waffles
Prep Time: 20 min
Cooking Time: 15 min
Yield: 4 portions
Ingredients
1 ea Egg whisked
1/2 C AP flour
1/2 tsp Baking powder
1/2 tsp Granulated Sugar
1 tsp Butter, lightly salted, melted
1/2 C Milk
1/4 tsp Vanilla
(optional)
1 C Chocolate chips, blueberries, walnuts, bananas, etc...
How to Prepare Breakfast Waffles
Step 1
Crack the egg into a bowl, add the flour & whisk gently until there are no lumps. Add the remaining ingredients, lightly whisk to incorporate.
Step 2
Heat a waffle maker or waffle griddle pan, add a very small amount of butter or spray and ladle batter into the pan-the amount you ladle will dictate the size of the waffle-be careful not to overfill!
It's ok to use a little less batter-
When there are bubbles in the waffles, carefully flip using a plastic spatula. Repeat, keeping the waffles warm to enjoy.
If you are using a waffle maker, there is usually a light which goes on when the waffles are perfectly cooked.
Best serve fresh and hot with maple syrup, butter, fresh fruit etc...
I recently volunteered to prepare vegetable paella for a church Bible group potluck. I was very excited to develop a delicious, new paella recipe and spent time preparing fresh vegetable stock with flavors of the Mediterranean. I always prepare vegetable and fish stocks fresh, as I intend to use them. I’m not a fan of bases or frozen stocks but I sometimes add a small amount of quality base to my stocks. A vegetable stock with mirepoix, cabbage, mushrooms makes sense in certain applications, for certain recipes—but why would we use a mushroom or cabbage-forward stock in a paella? It doesn’t make culinary sense. Paella is a Mediterranean dish originating in the Valencia region of Spain as a humble meal cooked on an open fire. I’ve enjoyed wonderful paella meals in Valencia prepared with water-not stock, prepared with rabbit, snails and local beans. While traveling through Spain this spring I researched and sampled many styles of paella… no mushrooms, no carrots, no celery and no cabbage.
I still remember cooking breakfast burritos with my son Daniel, for volunteer workers at church events—simple, hearty, and made to fuel a long day of service. The workers were always so appreciative. Years later, I served a crowd favorite, nicknamed “The Bacon-ator,” a breakfast superstar inspired by the over-the-top spirit of fast-food indulgence. We had a popular food booth at the local country fair, where we cooked hundreds of breakfast burritos each day-stuffed with Mexican cheeses, extra bacon, fluffy scrambled eggs, and fresh salsa—nothing pre-made, nothing rushed. Every burrito was warm, fresh, and full of flavor. When food is made with love, even the most straightforward breakfast is memorable.
Chefs often share a bond that transcends politics, religion, and borders. While working in Saudi Arabia with a diverse group of chefs, I experienced this firsthand on my final day. To mark the occasion, they prepared special dishes representing their home countries—a generous feast rooted in tradition and pride. At the center of the table was a beautiful tray of stuffed peppers, zucchini, cabbages, squash, and other vegetables, each prepared with care and respect. As we shared the meal, the chefs beamed with pride, and the room filled with a sense of genuine camaraderie. It was a powerful reminder that food remains one of the most universal languages we have.
I remember a chef teaching me to carefully slice the center seeds from a zucchini and then prepare beautiful dices for a ratatouilli. The seeds and center area get soft and mushy before the outer 'meaty' section of the squash cooks.
Lobster macaroni and cheese is my all time favorite version of Mac and Cheese... I make it by preparing a classic lobster sauce, (flambé and all) and blending it with Béchamel sauce, macaroni and sweet, tender chunks of freshly poached lobster. Macaroni and cheese with pancetta
Culinary Basics: The Art of preparing Stocks
Paella is a Mediterranean dish originating in the Valencia region of Spain. It is a humble meal, originally cooked on an open fire. I’ve enjoyed many wonderful paella meals in Spain. In Valencia I had a local paella with rabbit, snails and local beans. Short-grained rice is always used to prepare Paella, there are several great Spanish varieties like Bomba and Calasparra , prized for absorbing the delicious, flavorful stock and flavors of the ingredients without getting mushy. This is important for creating the dish's signature, crusty bottom layer called the socarrat. Paella is all about the rice!
I still remember cooking breakfast burritos with my son Daniel, for volunteer workers at church events—simple, hearty, and made to fuel a long day of service. The workers were always so appreciative. Years later, I served a crowd favorite, nicknamed “The Bacon-ator,” a breakfast superstar inspired by the over-the-top spirit of fast-food indulgence. We had a popular food booth at the local country fair, where we cooked hundreds of breakfast burritos each day-stuffed with Mexican cheeses, extra bacon, fluffy scrambled eggs, and fresh salsa—nothing pre-made, nothing rushed. Every burrito was warm, fresh, and full of flavor. When food is made with love, even the most straightforward breakfast is memorable.
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Oranges are fantastic in Baking & Pastry. I developed a delicious dessert for the CMC exam (Healthy Cooking) challenge featuring Orange Creamsicle Sorbet with Roasted, Candied Pineapple and Fruit Strudel... with plenty of guidance from the amazing CIA Pastry Instructors! Types of Oranges: There are several distinct varieties of oranges, each with unique characteristics and flavors. The most common type is the Navel orange , recognized for its seedless, sweet flesh and thick, easy-to-peel skin. Valencia oranges are another popular variety, primarily known for their juiciness and are often used for making orange juice. Other notable types include Blood oranges , which have a deep red interior and a distinct berry-like flavor, and Cara Cara oranges , characterized by their pinkish-red flesh and sweet taste. Additionally, Seville oranges , known for their bitterness, are mainly used in making marmalade and flavoring liqueurs.