Anne has wanted a waffle maker for a very long time. I gifted her a Nordic Ware option a decade ago, but we gave up on it after a few rounds of inhaling nasty scents as it came to temp over the gas burner. We’re all for “purist” analog kitchen situations if it means less energy use + bulky equipment, but we knew pretty quickly this old-timey situation wasn’t going to meet our Belgian waffle dream needs.

Fast forward ten years, and now enters, a plug-in, steam-producing, double waffle maker that her sis gifted us! Y’all, it was all kinds of exciting up in our place on Sunday morn. September and October in San Francisco often bring with it some of the most stunning weather days we experience in this wonderful city. The sunny morning, paired with these floofy, yet crispity, crunchedy, Plew Farm maple syrup covered waffles, (with a side of seared chicken sausage and chilled Fuji apples to ward off a full sugar crash), and we were all whistles and pleasant moods during Sunday brunch.

If you’ve got a waffle maker covered in dust, that was relegated to the back corner of a kitchen cabinet where it was sent to live in perpetual darkness, I highly recommend you bring it back in to the light of day! You can mix your batter the day before, and this coming weekend morning, a relaxing home brunch of seemingly complicated carbohydrates can all be yours, without breaking a sweat.