A Father’s Day Brunch

Growing up in my family, every Saturday morning we made either french toast, waffles or pancakes (they were rotated on a schedule).  Now that I am older and my hips can’t take that kind of assault on a weekly basis, Saturday morning breakfast has been relegated to special occasions.  Father’s Day was one of those special occasions.  I rarely do waffles these days so I decided that we would break out the waffle maker.  Waffles must always be served up with a side of bacon and topped off with fresh berries from the farmer’s market.  They were quite tasty!

I even decided that Walter’s breakfast should be plated on his high chair tray.  He didn’t really seem to appreciate the pretty food, but he gobbled it all up!



4 eggs
3 c. flour
2 T. baking powder
4 T. sugar
1 t. salt
3 c. milk
6 T. canola oil or bacon fat*

Grease your waffle maker with canola oil or butter and turn it on to heat up. Put all of the ingredients through the milk into a bowl and mix. Then add in the oil and mix again. Then spoon the batter into the waffle maker to fill it up and cook.

* Bacon fat makes this recipe extra tasty and if it is available should be substituted for all fat in this recipe.  The best way to have bacon fat available and nice and warm is to cook the bacon first and then use the leftover fat in the waffles.  Be careful to let the fat cool down just a bit before putting it in the batter – you don’t want to cook your waffles until they go in the waffle maker!

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