Big Baby's Waffles

Big Baby is a nickname I gave my older son. The first time I made these waffles there were no leftovers because he polished them all up! These waffles are delicious any type of day and keep really well in the fridge. I don't like to overcook them because the leftovers can be re-heated in a toaster to crisp up and brown.

Ingredients

• 2 cups of all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1 3/4 cup whole milk (Trader Joe's Light Coconut Milk works as well)
• 6 tablespoons of butter melted (vegetable oil will work as well)
• 2 large cage free eggs
• 2 teaspoons pure almond extract (I like Spice Island)
• butter for greasing the waffle maker

Method

1. Mix all the dry ingredients in a bowl with a whisk.
2. Melt the butter and let sit for a one minute. (If using vegetable oil, do not heat.)
3. In another bowl, whisk the eggs, milk and almond extract mixture. Slowly add the butter and whisk together.
4. Add the wet to the dry ingredients and mix until well incorporated. Let sit for 5 minutes.
5. Pre-heat your waffle maker. I have a Cuisinart waffle maker that takes 5 minutes to heat up. Use the manufacturer's instructions for making the waffles. Most machines have darkness settings and I set mine to 4 so it can be browned in a toaster later on.
6. I like to grease the waffle maker in between waffles. This allows for the waffles to cook evenly and easier to remove. Even though the plates are non-stick, the butter really helps with keeping the integrity of your equipment.
7. Served immediately or keep warm in a 200 degree oven.

Leftovers will keep for about a week in an airtight container.