No obscure ingredients here- just a simple recipe for quick, easy waffles that are fluffy, flavorful, and ready in a snap.
I’ve discovered the secret to crisp-on-the-outside, tender-on-the-inside waffles. It’s all in the cooking time, y’all. I used to make waffles and, as soon as they started to turn golden, I’d remove them from the waffle iron and call it good. But they were always limp and not at all what I knew great waffles should be.
So I let them cook longer, until the golden brown got darker and began to approach more brown than golden. They weren’t burnt, not by any stretch, but they were done. These waffles had that crispy exterior that one expects from superior waffles, along with a fluffy inside. That’s a good waffle.
That’s the cooking technique, but what about the recipe itself? I went through a few of those, too. Some were complicated, calling for yeast or white vinegar or egg whites. Those ingredients are fine, they just weren’t what I wanted in a recipe for easy waffles. When I found and made this one, I knew I’d found the last easy waffles recipe I’d ever need.
I made a few tweaks, like subbing whole wheat flour for some of the white. It gives the waffles a little more body and a little more depth of flavor. You could absolutely use all AP flour. Either way, you’ll end up with fool-proof, easy waffles that are ready in a snap. Perfect for weekend breakfasts or a quick weeknight meal.
adapted from This Week for Dinner
1 1/2 c. all-purpose flour
1/2 c. whole wheat flour
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 3/4 c. milk
1 1/2 tsp. vanilla extract
4 tbs. butter
Plug in your waffle iron to heat up. In a large bowl, combine the flours, sugar, baking powder, and salt. In a medium bowl, melt the butter and then stir in the milk, vanilla, and eggs. Add the milk mixture to the dry ingredients and mix well. You want to remove most, but not all, of the lumps.
Cook your waffles until they’re a dark golden brown. Serve with maple syrup or homemade strawberry sauce.
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