I made some really good waffles tonight, and I bet you’re jealous.
I think the reason why they’re so good is, because the recipe called for a stick of butter. Well… actually…..it called for a stick and half of butter. I lightened up the recipe, a little bit, by only using a stick. That’s not really lightened up, but it hey, it works. The recipe was actually a recipe for dessert waffles with brown butter maple syrup glaze, but we ran out of pure maple syrup. There’s plenty of left over freezer jam, so the jam went on top of these delicious waffles.
I also think I figured out my lighting situation. I’m using daylight bulbs now since the day light is becoming limited. I’ve been reading up and surfing a lot of food photography blogs and all of them said that you need to diffuse the light with a piece of cloth or tissue paper. I haven’t been doing that at all and these pictures on this post were tested with that method. Think they turned out pretty good. Hopefully. 😉
Ingredients adapted from Martha Stewart
1 3/4 cup of flour
1/3 cup of sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups of butter milk
1 stick of butter
1. Combine flour, sugar, baking powder, and salt in a bowl.
2. In another bowl combine eggs, butter milk, and butter.
3. Mix the wet ingredients with the dry ingredients.
4. Follow your waffle maker instructions for cooking waffles.