When Rick and I were first dating, he mentioned Uncle Paul’s Pancakes/Waffles. He was saying it makes a big batch and that you make them one night and make them the next day…or the next day…or the next. The batter lasts while it is in the refrigerator.
Last week we were supposed to have the grandkids on Friday. So Thursday night, unprompted, Rick said he was making up Uncle Paul’s batter and he’d make waffles the next day when the kids came. We intended for him to make breakfast but the kids already had breakfast. We ended up making them for lunch. This is the recipe below.
Some time ago, Rick’s mom took a spiral notebook and wrote out some of her favorite recipes. Uncle Paul’s recipe made the cut.
As I was talking to Rick about them, apparently Uncle Paul was in the service. He worked in the kitchen as a cook. This is the recipe they used. They would mix up a big batch at the end of the day so they would be ready to make right away on the next morning.
Rick followed the recipe. This is the batter.
Rick has a Belgian waffle maker and he made waffles using the batter. He did add just a few tablespoons of milk to thin the batter in the morning.
He added about 1 cup of batter to the maker. That will vary depending on your maker.
This is how they looked coming out of the waffle maker.
They were thick and yummy. Butter and maple syrup from my neighbor topped them off. SO-SO good.
There was leftover batter. It stayed in the refrigerator until the following Monday, when we had grandkids again. Rick added a touch more milk and made waffles for them again. They all gobbled them up.
If you are making pancakes, you might want a slightly thinner batter.
Either way, a batter that can hang out in the refrigerator is wonderful. If you are a meal prepper, you could mix up a batch on Sunday and eat it all week long. Best yet, you can easily modify it a bit and go from pancakes to waffles.
Either way…this recipe is a keeper for sure. Many thanks to Rick’s mom, Lois, for sharing the recipe.
Sounds like a good recipe and I will be sure to try it. I sometimes like to add granola or such and I’m sure I could with this recipe. I have my grandmother’s waffle iron and also use her recipe, but always good to try a new recipe.
I saw a recipe similar to this on Cook’s Country. They said it made the best waffles and pancakes. I think it has to do with refrigeration and letting the batter develop. Have you ever tried coffee creamer in place of some of the milk, to flavor the batter? Don’t know if it would work with this recipe though.