I’ve never had an authentic “Belgian Waffle” but I’ve had the dish at countless American diners. This recipe was adapted from the “Taste of Home” site where a story was shared about this recipe and its origin. If you’re interested, please read the post (link at the bottom) but regardless, it’s a great tasting waffle that is light, airy and crisp. I always add cinnamon to my waffles to suit my families preference.

A quick and easy breakfast, very similar to ‘pain perdu’. Sliced bread is dipped in an egg and milk mixture and then fried for a sweet breakfast, by itself or topped with fruit and creme.