These waffles are so easy. They cook up great every time. They're the perfect texture. And I've never had complaints from the kids when I make them.
from "Back to the Table" by Art Smith
1 3/4 cups all purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 tsp salt
1 cube butter, melted
1 cup milk (if desired, add a little more to help thin the batter)
1/2 cup sour cream
1 3/4 cups all purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 tsp salt
1 cube butter, melted
1 cup milk (if desired, add a little more to help thin the batter)
1/2 cup sour cream
3 large eggs
Combine dry ingredients in a large bowl to combine and make a well in the middle. Mix wet ingredients in a medium bowl until well combined and pour into well. I use my Pampered Chef whisk for this. But you can use a mixer, too. Just be careful not to over mix it.
Pour onto hot waffle iron. I like to use my belgian waffle. Cook until golden and enjoy!
Combine dry ingredients in a large bowl to combine and make a well in the middle. Mix wet ingredients in a medium bowl until well combined and pour into well. I use my Pampered Chef whisk for this. But you can use a mixer, too. Just be careful not to over mix it.
Pour onto hot waffle iron. I like to use my belgian waffle. Cook until golden and enjoy!
If you are not grilling these outside, HI broil works great, too. Line a cookie sheet with foil. Place cooling racks over the foil. Place chicken across the racks. DISCARD the marinade!
Broil chicken for about 5 or 6 minutes on each side, turn over and repeat. The tenders cook fast so this can be done in about 10 minutes.
Super simple. Super fast. My kind of dinner!