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Waffles

Highlights
Prep Time 20 min
Cook Time 10 min
Total Time 30 min

Makes 10 waffles

Ingredients

  • Dry ingredients
    • 2 1/4 cups all-purpose (270g) flour
    • 1/4 cup (50g) sugar
    • 3/4 teaspoon kosher salt (1/2 tsp for iodized salt, being harsher)
    • 1 tablespoon baking powder
  • Wet ingredients
    • 2 cups milk (room temperature)
    • 2 large eggs (room temperature)
    • 1/2 cup melted butter (or vegetable oil)
    • 2 teaspoons vanilla extract
  • Mix-ins
    • chocolate or berries or anything else

Process

  • Mix the dry ingredients
  • Whisk the wet ingredients
  • Mix both mixtures well together
  • Put it in the waffle maker
  • Once cooked, cool off on a wire-rack
  • Serve with maple syrup or honey. Optionally add butter.

Note: can do half butter and half oil, for the taste of butter and crispness that oil gives.

Note: Add mix-ins while combining all ingredients or while making each waffle directly. Either works well.

Note: It helps to have a wire-rack handy, which allows all the steam to go away and keep the waffles crisp.

Belgian waffles

Note: This was a recipe for original american waffles. Belgian waffles are puffier/fluffier with additional toppings on it.

The difference is between yeast dough vs batter that has fluffed egg-whites folded in.

  • They do use an extra teaspoon of baking powder.
  • 1/4 cup (50g) granulated sugar to make them cakey instead of bready
  • Egg-whites are fluffed, while egg yolks mixed with wet ingredients

Storage

Note: You can refrigerate any leftovers for up to 5 days. Freeze any extra waffles for up to 2 months. Toast them anytime you have a craving for one.

Feedback

TBD

References