Waffle Recipe
User Reviews
5
Waffle Recipe
Description
The Waffle Recipe combines common baking ingredients to yield waffles with a balance of crisp exterior and soft interior. The flour mixture is combined with a milk-butter-egg-vanilla liquid mixture, stirred just until incorporated, which may leave some lumps but ensures tenderness. The batter is cooked in a well-greased, hot waffle iron adjusted to a darker setting for better browning.
After cooking, waffles are cooled briefly on a wire rack to maintain crispiness by preventing steam condensation. This recipe’s instructions recommend allowing the waffle iron to rehear between batches to achieve consistent texture. Warm waffles are commonly served with maple syrup and butter but can be topped with a variety of accompaniments as desired.
Using room temperature eggs is suggested but not mandatory and helps with better batter integration. The flour can be measured with weight for accuracy or using the spoon-and-level method. Avoid overmixing the batter to preserve the fluffy texture through small lumps. Keeping waffles on a rack instead of stacking prevents sogginess.
Ingredients
- 2¼ cups all-purpose flour (270g)
- ¼ cup granulated sugar (50g)
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 2 cups milk (480ml)
- ½ cup butter melted (113g, unsalted
- 2 large egg
- 2 teaspoons vanilla extract
Instructions
- 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.
- Grease the hot waffle iron with butter or cooking spray. 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.
Notes
- Using room temperature eggs improves batter consistency but cold eggs also work.
- Measure flour by weight for best results or spoon and level when measuring by volume.
- Do not overmix the batter; some lumps help keep waffles fluffy.
- Placed cooked waffles on a wire rack to stay crisp rather than stacking.
- Allow the waffle iron to fully reheat between waffles for optimal browning and crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10waffles
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 67mg | 22% |
| Sodium | 336mg | 14% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 417IU | 8% |
| Calcium | 143mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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