Mariano loves, and I mean LOVES condensed milk, so that inspired me to make these waffles for one of our Sunday breakfasts. They are not overly sweet, and it’s a nice variation from the regular kind.
Every food has a history, and the humble waffle had its beginnings in the Middle Ages as light and thin cakes that were cooked between wafer irons. The purveyors of these treats took to the streets to sell them to the public. Sellers were called “waferers.” In Europe, these sellers were only allowed to sell during special occasions.
Competition was so fierce and demand was so high that violence became common amongst the waferers. The King of France had to take drastic action and institute a decree that said sellers had to maintain a distance of four meters from each other. This is likely the start of the many rules and disagreements that affect hot dog vendor street- fights today!
Source: Belgian Waffle Works
Condensed Milk Waffles
A The Foodies’ Kitchen Original Recipe
1 ¼ cups all purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 tablespoon sugar
½ cup condensed milk
½ cup water
¼ cup milk
½ teaspoon vanilla extract.
- In a medium sized bowl mix the flour, baking powder, salt, sugar.
- In another bowl, mix the condensed milk, water, milk, vanilla extract and egg.
- Incorporate the milk mixture into the dry ingredients. If the batter is to thick and sticky add a little bit more milk.
- Use your waffle iron according to its instructions.
Serving suggestion: Maple syrup, sliced strawberries and whipped cream.
© 2011 – 2016, The Foodies' Kitchen. All rights reserved | The Foodies’ Kitchen.