Mornings can be a little busy at our house so breakfast is usually a fast fix of cereal or oatmeal. The weekend is when we can take a breath and enjoy cooking breakfast with no time restraints. It has quickly become a tradition that is now expected by my kids and husband to have a special morning meal.
Most breakfast staples have eggs so making an egg free "anything" posed quite a challenge. With a lot of trial and error (and dirty dishes), we finally came up with this waffle recipe that is just as good, if not better, than our previous waffle recipe with eggs.
My husband and I first tried this butterscotch syrup when we were newly weds and poured it over "Dinosaur Land" which is a baked puffy pancake with a load of eggs. With our son now allergic to eggs, making dinosaur land is out of the question. Luckily, the syrup tastes just as delicious on our egg free waffles.
Adapted from: Art of Dessert, Rachael Ray
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