We enjoy waffles for a leisurely weekend breakfast. Leisurely is the key word. If you only have time for toaster “waffles” or are accustomed to the flavor of Bisquick, then this recipe is not for you. For the rest of us, read on.
This recipe is adapted from Classic Waffles on allrecipes.com. The link is here. However, we made a few adjustments. One of the intangibles is the temperature setting on the waffle maker. We have found a medium heat (3 out of 5) works best on our machine. You may have to experiment with your own waffle maker. Pale waffles, the color of the batter you pour in, are not appetizing. Likewise, waffles should be browned, but not charred.
This recipe calls for more vanilla extract and less baking powder than the Classic Waffles online version. We use Penzey’s double strength vanilla to add a lot of flavor (and pleasant aroma) to our waffles. Take care when adding the melted butter to the beaten eggs: Add the other wet ingredients first, and add the butter slowly to avoid “cooking” the eggs. Allowing the batter to rest for about 15-20 minutes before pouring onto the waffle maker also improves the waffle texture.
P.S. For another excellent waffle batter, see the recipe by Ree Drummond on the Food Network website.
2 cups all-purpose flour
1 tsp salt
3 tsp baking powder
2 Tbsp sugar
1 1/2 cups warm milk
1/3 cup butter, melted
1 Tbsp vanilla
In a large bowl, mix together flour, salt, baking powder, and sugar. Set aside. Preheat the waffle maker.
In a separate bowl, beat the eggs. Add the milk, butter, and vanilla. Pour the milk mixture into the flour mixture. Beat until mixed. Rest the batter 15-20 minutes
After resting, ladle the batter into the waffle maker. Cook the waffles until golden and crisp. Serve immediately.
Prep: 10 minutes
Rest: 15-20 minutes
Cook: 15 minutes