Cold Comfort

I also use my meat thermometer to read the temp in my apt. It's VERY rare!

When it's 8˚ outside the last thing that I want to do is get up in the dark to go to a 6:30 am spin class. Especially when my apartment is only 55˚ to start with. Thanks landlords! It's super comfy! I think the shivering is helping me to burn extra calories so I don't even have to go to the freaking gym! (Fortunately, because now my gym has no heat or water. Gross.)

Even though I sadly do have to get up supes early to go to the gym and/or work, I'd really rather sleep in and have a snow day like some peeps enjoyed earlier this week. And what I'd love to eat is a giant batch of homemade waffles. (Served to me on a silver platter, thanks.) I'm not talking about the crazy yeasted version that I made here, just your good old-fashioned basic recipe. Mostly I just need a way to consume the six or so bottles worth of maple syrup that I have stashed from purveyors such as Crown in NY,  Gillingham's in VT, and a generic bottle from MI. 

Though I did try, I'm obviously not very good at estimating the amount of batter required to make a full waffle on my waffle iron. The first one didn't have any edges at all. At least my photo below shows improvement. I need help. Who's coming over to cook for me? BTW: BYO space heater.

Quick Waffles
Adapted from Bon Appétit

1 3/4 cups all purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups whole milk
2 large eggs
6 tablespoons (3/4 stick) unsalted butter, melted, slightly cooled
Peanut oil

1. Whisk the flour, sugar, baking powder, and 1/2 teaspoon salt in a large bowl to blend. Whisk the whole milk, 2 large eggs, and melted butter in medium bowl to blend. Add the milk mixture to the dry ingredients in a large bowl and whisk until the batter is smooth. DO AHEAD: Can be made 1 hour ahead. Let batter stand at room temperature.

2. Heat the waffle iron according to manufacturer's instructions (medium-high heat). Brush the grids lightly with peanut oil (don't miss any crevices or you waffle may stick like mine did). Pour enough batter onto each waffle grid to cover generously (about heaping 1/2 cup batter for 4 1/2x3 1/2-inch grid); spread evenly with an offset spatula. Close the waffle iron and cook until the waffles are golden brown and crisp on both sides, 5 to 6 minutes.

3. Divide the waffles among 4 plates. Dust with powdered sugar or dollop with unsalted butter or smother with real maple syrup, or do all three. Serves four.