When I was down on the Emerald Coast a couple of weeks ago, I picked up a copy of the cookbook from the Henderson Park Inn & The Henderson Beach Resort that will be opening up this fall. We happened to wake up and head to breakfast on our last morning in town and got to try their dense, delicious mini waffles. When I was flipping through the cookbook and found the waffle recipe…I knew I had to make a batch. Usually I’m more of a pancake fan, but these were quite the treat, topped with a little powdered sugar and maple syrup. I looked around a bit & I couldn’t find a mini waffle maker, but I did find this fun little waffle stick maker (for less than $20, woo!)
To be honest, we ended up grabbing these and dipping them in syrup instead of eating them like we would regular waffles. I mean…it worked. And my husband enjoyed being able to grab a few of them for breakfast on his way out the door in the mornings.
Waffle Batter (from Exceptional Taste: Tales & Recipes)
Ingredients
- 2 1/4 cups All-Purpose Flour
- 3 tbsp Sugar
- 1 tbsp Dry Yeast
- 1 tsp Salt
- 1 3/4 cups Warm Milk 105 degrees
- 1/4 cup Butter melted
- 1 Egg
Instructions
- Blend the flour with the sugar, yeast, and salt.
- Stir in the warm milk, butter & egg. Cover and let stand in a warm place until batter doubles in size.
- Cook, or refrigerate overnight.
