Over the holiday week, I obtained a long-neglected waffle maker from my parents. Before I brought it back to Ithaca with me, I made them one last batch of waffles.
Well, two last batches. There was a lot of tweaking going on in the first batch. I had never made waffles, and I clearly didn’t know what I was doing. After the first two waffles, I decided that the batter was too thick and could use some more milk. Then they were a little bland, so we added a bit of sugar. Then you couldn’t taste the Irish cream, so I threw some more in. Then they were too dense, so I upped the baking powder. Then they weren’t browning and getting crispy, so I added some melted butter.
Finally, I had the perfect Irish cream waffles. Serve them for a special-occasion brunch or breakfast. Or on a nice Sunday morning. Or for a random Wednesday “breakfast-for-dinner.” I won’t judge.