Waffles are one of my favorite breakfast treats. A few years ago I bought a Cuisinart waffle maker to make my own. Freezing the extras is a great way to have fast waffles anytime. After much experimenting, I have 2 delicious, reliable waffle recipes to share.
Yeasted Belgian Style Waffles
The first of 2 delicious and reliable waffle recipes
Quick Buttermilk Waffles
The next of 2 delicious and reliable waffle recipes is a standard chemically leavened version. I have tweaked this one until I am very pleased with it.
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp salt
- 3 Tbsp. sugar
- 2 cups buttermilk or 2 cups milk soured with 2 Tbsp lemon juice
- 2 large eggs
- 1 tsp vanilla extract
- 1 Tbsp malted milk powder (optional)
- 2/3 cup melted butter
- Coconut oil or another flavorless oil that tollerate high temperature for brushing waffle maker surfaces
- more butter and maple syrup for serving.
- In a large bowl whisk together dry ingredients (flour, cornstarch, baking soda, baking powder, salt sugar and malt powder).
- In another bowl whisk together the buttermilk, or soured milk, eggs and vanilla extract.
- Add wet ingredients to the dry ingredients and mix well until batter is smooth. Pour in melted butter slowly while stirring. Mix until butter is completely incorporated. Let batter rest 15 minutes.
- Turn on waffle maker. Once it comes to temperature brush with coconut oil.
- For a four square waffle maker use about 1/3 cup per square. Cook about 4 minutes.
- Makes 16 waffles.
- Serve with butter, and warmed maple syrup.
- Allow extra waffles to cool on a wire rack. Stack in a freezer bag and freeze.
- To reheat: microwave briefly then pop in the toaster.
I love maple syrup and living in Canada we have access to fairly affordable maple syrup. As it must be stored in the refrigerator I like to pour it into a ramekin and give it 20 seconds in the microwave. The smell of warm maple syrup is intoxicating!