Tonight I tried a different waffle recipe than the one my husband recently made. The two recipes are very similar with slightly different ingredient amounts. The only thing I changed is that I used 2 tablespoons of sugar instead of 1/4 cup, since we were eating these for dinner. I paired them with Kerrygold butter, maple syrup, fresh fruit and bacon and everyone loved them!
I weighed my flour instead of measuring it, so I left the grams measurements in this recipe. You can use either butter or oil (I recommend light olive oil over vegetable oil) in this recipe, or half of each. Using oil instead of butter will make the waffles more crispy. I used butter and they were delicious, but I will definitely experiment with the other two ways and see what we like best.
This made 6 waffles, which was just enough for my family of 4. The only other thing I will do differently next time is make a double recipe so we can freeze some.
Tip: Do not use sprays like Pam on your waffle maker! They make a mess and they cause more harm to the appliance than good. They leave a sticky residue that is very difficult to get off. Instead, don't use anything at all - the nonstick waffle maker shouldn't need anything other than the oil or butter that is already in the batter.
Waffles
Recipe courtesy “Preppy Kitchen” Blog
Try the best waffle recipe ever! Throw the no-fuss batter together in mere minutes, and then load up your perfectly crisp, tender waffles with your favorite toppings.
2¼ cups all-purpose flour (270g)
¼ cup granulated sugar (50g) – or as little as 2 Tablespoons
1 tablespoon baking powder
¾ teaspoon salt
2 cups milk (480ml)
½ cup unsalted butter, melted (113g) or ½ cup light olive oil or ¼ cup of each
2 large eggs, room temperature
2 teaspoons vanilla extract
Preheat the waffle iron. (If you can choose settings, I recommend a darker or higher heat setting for a crispier waffle.)
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the milk, melted butter, eggs, and vanilla. Pour the milk mixture into the flour mixture and stir together just until combined – do not over mix.
Add about 1/3 cup of batter for each waffle to the hot waffle iron. (The amount will depend on the size of your waffle maker so feel free to experiment with how much you add.)
Cook until golden brown. Place on a wire rack until ready to serve so they stay crisp. Serve hot with maple syrup and butter or your favorite toppings.
Yield: This recipe yields approximately 6-10 waffles, depending on the size of waffle maker used.
Notes:
Sugar. I use ¼ cup of granulated sugar, but if you want less sweetness, you can use as little as 2 tablespoons.
Use room temperature eggs if possible. This is not a make-or-break situation! If you are making this waffle recipe first thing in the morning and need to use eggs straight out of the refrigerator, your waffles will still turn out delicious! But if you have the time, set the eggs out 30 minutes to 1 hour before you start the waffles.
Weigh the flour. If you don’t feel like whipping out the kitchen scale at breakfast time, you can measure the flour right out of the bag, but give it a light fluff and spoon it into the measuring cup, then level it off with a knife. Never scoop directly into the bag. For this method, use 2 cups of flour. If you do use a kitchen scale, measure 270 grams, which is actually 2¼ cups of flour. I’ve tested this recipe countless times, and both of these methods of measuring flour yield perfect waffles.
Don’t over-mix the batter. Once the wet and dry ingredients are just incorporated, the batter is ready. It might be a little lumpy, and that’s okay! Those lumps will actually help with the fluffy texture.
For waffles that stay crisp: Place the cooked waffles on a wire rack when they’re ready. If you pile them up on a platter, they release steam and soften up. You can also warm the oven to 200°F and place the wire rack in the oven to keep the waffles warm.
Between waffles, let the waffle iron heat up again. A warm waffle maker will not give you crisp waffles: You need it screaming hot, so give it at least 30 seconds between each waffle to heat back up.
