At Maya’s request, we ate waffles for breakfast outside this morning. I make them from scratch from one of my older cookbooks: Bread & Soup Cookbook by the Culinary Arts Institute (published in 1978!). It’s a super easy recipe and makes light, delicious waffles.


  • 2 cups sifted all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 2 cups milk
  • 1 tablespoon honey
  • 1/2 cup butter, melted
  • blueberries (optional)

Mix the flour, baking powder, and salt together. Whisk the eggs, milk, honey, and melted butter together in a separate bowl. Add the liquid mixture to the flour mixture and mix just to combine. Heat the waffle maker. Spray with non-stick spray and ladle in batter. Sprinkle on the optional blueberries. Close the lid and cook the waffles for about 3 minutes. Remove the waffles with a fork. Serve with butter and syrup. Enjoy!

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