Lunchbreak: Waffles, prepared by Palette chef Derek Rylon

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chef Derek Rylon

Palette
1204 N. State Street
Chicago

www.PaletteChicago.com

Ingredients:
2 eggs
1 2⁄3 cups milk (I particularly like canned evaporated milk for some of it)
1⁄3 cup vegetable oil
2 cups all-purpose flour (you can substitute wheat germ for 1/4 cup of white flour)
1 Tablespoon baking powder
2 Tablespoons sugar
1⁄2 teaspoon salt
1 teaspoon vanilla
1 teaspoon maple extract (optional)

Directions:
Mix all dry ingredients together using a large whisk. Mix the wet ingredients together. Gently combine but don't over mix. Cook as your waffle maker directs. Sprinkle with powdered sugar.