My favourite place to go out for breakfast is Cora’s. They are not a hole-in-the-wall kind of place with cheap bacon and eggs, but they are AMAZING! Most of the meals come with a mountain of fresh fruit (that’s honestly what it’s called on the menu). No matter what time of year you go, you can be guaranteed to get delicious fresh fruit and a HUGE meal that will tide you over for at least two meals.
The waffles at Cora’s are so good. They make a large Belgian waffle, spread English cream on top and then top it with either a mountain of fresh fruit or strawberries (I always go for the strawberries). Then they put 3 mounds of whipped cream around the plate. It’s huge, filling and super delicious.
This is my version of those waffles. I did not use English cream, just some leftover whipped cream in the fridge. And I did not serve myself a large dinner plate sized waffle, especially because my waffle maker isn’t even that large. No matter how you top the waffles, they are scrumptious!
This recipe was sent to me from my sister who may have gotten it from Betty Crocker. I’m not really sure!
This recipe makes about 5 or 6 large waffles. You can easily halve or double this recipe (I usually make half and it’s the perfect amount for 2 adults and a toddler).
What you need:
1 1/2 cups milk
1/4 cup oil
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup add-ins (walnuts, blueberries, etc.)
What to do:
In a blender or in a bowl with a hand mixer, combine the milk, eggs and oil. Add the flour, baking powder and salt and combine until there are no lumps. Stir in the add-ins.
Preheat your waffle iron. Use a ladle or small measuring cup to pour on about 1/3 cup of batter per side (or put on an amount that looks good for your waffle iron – you may have to play around with it a bit). Close and continue to cook until no more steam rises and the waffles are a crisp brown. Transfer the waffles to an oven set to 200F to keep warm while you finish cooking.