For years, I dreamed of owning a waffle maker. Yes, this tells you too much about my personality where my dreams and aspirations revolve around food preparation (and eating…oh, eating…). A couple of years back, my husband surprised me for my birthday and actually bought me a beauty of a waffle maker. I love it!
Since then, I’ve tried several different waffle batter recipes, but there is one that is my absolute favorite recipe. Just like my Saturday pancake recipe, this one is the basic waffle recipe from the trusty Joy of Cooking. It isn’t a complicated recipe like others I have tried. There is no separating eggs and whipping up egg whites. There is also no yeast involved because when I decide to make waffles, it is in the morning…not the night before. Yeasted batter for waffles needs to rise overnight in the fridge. Most days, I don’t have time for that!
This batter is super easy, you can adjust the amount of butter in it, and with a teaspoon of vanilla, it has a lovely flavor. Omit the vanilla if you want to add some savory components (like bacon…yum!).
My middle child turned five years old last week and tradition in our household is the birthday child gets to choose what s/he wants mom to cook for dinner. Miss now-five-year-old wanted “brinner” — specifically, waffles and sausage. Okay! Waffles it is!
What you need to make some really good waffles (makes about 12 waffles):
anywhere from 4-12 Tbs butter, melted (I used 8 and they were lovely)
1 3/4 Cup all-purpose flour
1 Tbs baking powder (this is a lot, but it is what makes those suckers light and fluffy)
1 Tbs sugar (I used less though and they tasted great)
1/2 tsp salt
1 1/2 Cups milk
1 tsp vanilla extract
Preheat your waffle iron to your favorite setting.
Mix your dry ingredients together in a medium-sized mixing bowl. In a smaller bowl, mix together your milk, eggs and vanilla. Whisk until eggs are fully combined, then drizzle in your melted butter while whisking.
Make a well in your dry ingredients and start mixing in the wet ingredients until just combined and still lumpy. Do not overmix your batter.
Butter your waffle iron and add about 1/4-1/3 of a cup of batter to the center. I use a small ladle to do this. Close your iron and let it cook for about 3-4 minutes, until golden and crispy on the outside.
Keep waffles warm in a 200 degree oven on a baking tray with a wire rack until all waffles are cooked.
Serve with warm syrup, fruit, meat, or just eat plain. They are so good! These also freeze wonderfully. I end up freezing half of a batch and toasting them up in the toaster for quick breakfasts.