Post Sandy Waffles

in the aftermath of the hurricane, i was feeling the need for some comfort food and waffles and bacon can always fill that hole for me. comfort on a plate with warm grade b maple syrup poured over the top.




2 large eggs

2 cups Cup4Cup gluten free flour

1 3/4 cups milk (I have been known to use half & half)

1/2 cup unsalted butter, melted

1 tablespoon raw or white granulated sugar

4 teaspoons baking powder

¼ teaspoon kosher salt

1 teaspoon vanilla extract


  1. Preheat waffle iron. Combine flour, sugar, baking powder and salt in a small bowl, set aside. Beat eggs in large bowl with whisk or fork until fluffy. Beat milk and vanilla into beaten eggs, just to combine. Gradually beat in flour mixture, just until smooth, then beat in the melted butter.
  2. Pour mix onto prepared hot waffle iron. Cook until golden brown. Serve hot.

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