2.3 Waffle batter

Of the breakfast foods made with batter, waffles are the best. Crispy on the outside, soft on the inside, and you can pair it with fruit, syrup, or breaded chicken.

This recipe should make 4-8 waffles, depending on the size of your waffle iron.

Source: Allrecipes

Ingredients:

Ingredients

Tools

2 cups flour (320 g)

Mixing bowl x2

3 tbls sugar (40 g)

Whisk

1/4 - 1 tsp salt (9 g)

Measuring cups

4 tsp baking powder

Waffle iron

2 eggs

Topping

1 3/4 cup almond milk (400 g)

Butter & Syrup (maple, of course)

1/2 cup oil

Fried chicken

1/2 - 1 1/2 tsp vanilla extract

Fruits and whipped cream

Preparation:

  1. Set the waffle iron to start heating up.
  2. Beat the eggs, then add the rest of the wet ingredients (milk, oil, vanilla) and mix.
  3. Whisk the dry ingredients (flour, salt, sugar, baking powder) together. I usually do this seperately, but that probably doesn’t matter.
  4. Add the wet ingredients to the dry, and mix well.
  5. TODO: Measure my waffle iron. Approx 3/4 cup of batter.

Variations:

  • For Sourdough Waffles: Use 300 g starter. Reduce milk to 300 g and flour to 175 g.
  • A different version of yeasted waffles, which doesn’t require a sourdough started, is found at post number 5 by “Queen Bruin” here. I tried it once and didn’t find it worth the effort.

Notes:

  • If being diary-free is no concern, you can use regular milk.
  • Don’t always trust the time on the waffle iron. I just let it cook until it’s basically done steaming, or a bit more.