Waffles

Makes: 8 4-by-4-inch waffles

The waffle iron used for this recipe was a four-slot one that makes about 1-inch thick, 4-by-4-inch waffles. You can, of course, use any waffle iron to make them but, depending on it’s size, you may end up with more or less waffles, and/or have to cook more than two batches. 2 ¼ cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

½ teaspoon salt

3 large eggs 1 3/4 cups milk

1 teaspoon pure vanilla extract

Vegetable oil spray

Place the flour, sugar, baking powder and salt in a bowl and whisk to combine. Place the eggs, milk and vanilla in a second bowl and beat to combine. Mix the dry ingredients into the wet until just combined (do not over-mix or the waffles will be tough).

Preheat the oven to 200 F. Preheat your waffle iron. (My waffle iron has a setting range of 1 to 5, and I had it set at 3 1/2.)

When the waffle iron is hot, spray the cooking surface with vegetable spray. Spoon 1/3 to 1/2 cup of batter into each waffle slot, spreading the batter so it reaches the corners. Close the iron and cook the waffles about 3 minutes, or until golden brown and cooked through. Set the cooked waffles on a baking sheet and keep warm in the oven until the rest are cooked. Serve waffles with the chicken as noted below.