Tuesday, October 25, 2011

Classic Waffles

On the weekends we like to eat breakfast.  And by we, I mean the three of us.  Korey doesn't eat breakfast during the week.  Fine by me!

But on the weekends he's ready to eat a good breakfast.  He will typically make fried eggs and bacon if we have it.  But lately I've been on a waffle kick.  He bought me a waffle maker last Christmas after I had asked for a simple, small waffle maker.  We do have a small kitchen after all.  But he decided if we were going to have waffles we needed one that made good waffles.  He bought me a Belgian waffle maker and I'm telling you even though it's a big honking piece of kitchen appliance to store, we've gotten our money's worth out of it.

In the amount of time it takes for it to heat up, you can have your batter mixed up and ready to go without ever using a hand mixer.  The result?  Ummm...we never have to go to IHop for our waffles because we can stay in, have a lazy pj morning, and eat delicious waffles.

The recipe I use calls for milk but I usually make it into buttermilk.  You can do this by adding one tablespoon of vinegar for every one cup of milk.  Just stir and let it sit for a few minutes and get sour.  Eeewww!  But oh so worth it in the end.

Here we have our main ingredients.  From left to right, the dry ingredients, buttermilk, two eggs, and oil.

I like to mix all of the dry ingredients together and all of the wet ingredients together and then slowly incorporate the two.  The batter will still be lumpy like pancake batter but no worries.  Don't mix it until it's smooth.

And then in just a few minutes (I've actually never counted the cooking time) you are left with glorious, thick, delicious waffles.  No wimply waffles in this house!  I love to top mine with butter and peach honey but my supply has run out.  Kitchel please send more!
Classic Waffles by kSk

P.S.  Who says you can't eat these for dinner?

Classic Waffles
(click for printable)

2 eggs
2 cups all-purpose flour
1 3/4 cups buttermilk
1/2 cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt

Turn on waffle maker to preheat.  Spray with nonstick cooking spray. 
If you don't have buttermilk on hand mix 1 3/4 T vinegar in 1 3/4 cups of milk and let it sit for a few minutes.  Mix all dry ingredients into large bowl.  In separate bowl beat eggs with a fork and then stir in buttermilk and oil.  Slowly stir wet ingredients into dry ingredients.  The batter will be lumpy.
Pour 1/2 cup of batter into waffle mold.  When it beeps that it's ready remove with a spatula.  Top with your favorite toppings and enjoy!
Batter can be refrigerated for approximately two days.  Stir before using again.  If you make all the waffles at once they can be reheated in your toaster.
Recipe adapted from Allrecipes

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