I’ve been watching a lot of Parks and Recreation this weekend, so I’ve had waffles on the brain. Alas, after spending a great deal of time and energy identifying the absolute best pre-packaged pancake and waffle mix in existence (Stonewall Kitchen’s Farmhouse Pancake & Waffle Mix), I moved to a town where I haven’t been able to find a place to buy it. The end of the sad story is that a few weeks ago, I used the last of the reserves I brought with us from Chicago nine months ago. So, even though there is no way to improve upon the flavor of a Stonewall waffle, if I wanted to have a friend grid of amazingness for breakfast this morning, I was going to have to create one from scratch.
This is probably the easiest recipe I have ever pieced together. And the results were so good, I might never need pre-packaged mix again.
I used to add vanilla extract to the pre-packaged mix when I used it, so I had to make sure there was some of that in there. I also wanted to exclude any kind of synthetic oil (seriously, that shows up in recipes for everything now), so I fiddled until I found the perfect butter amount. You’re welcome. It’s fabulous.
- 1¾ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 Tbsp granulated sugar
- 3 eggs
- 1¾ cups whole milk or buttermilk
- 4 tbsp unsalted butter, melted
- 1 tsp pure vanilla extract
- Optional: A handful of chocolate chips, fresh fruits, or nuts of your choice.
- Pre-heat your waffle iron.
- Stir together flour, baking powder and salt. Make a well in the center of the dry ingredients.
- Beat eggs thoroughly. Whisk in sugar, milk, vanilla, and butter.
- Add liquid ingredients to well in dry ingredients all at once, and mix gently until just combined. Don’t overmix! It will be slightly lumpy. (I usually dash a little more vanilla extract in here at this point, too.)
- Gently fold in the extra optional ingredients, if using them.
- Spray both surfaces of your waffle iron with olive oil or brush on butter.
- Ladle batter on the iron and close it. I find that it’s best to pour batter into the center of the iron, and leave about half an inch of space around all the edges for the batter to spread. If there’s excessive leakage, use less batter for the next waffle, or place your waffle iron on a baking sheet to catch the drips.
- Cook until the waffle iron’s indicator light shows that cooking is complete, or until no more steam comes out. The finished waffle should be golden brown and crispy.
- Lift the waffle out of the iron with a pair of tongs and serve right away, or transfer to the oven to keep warm.
- Serve with maple syrup, butter, fruit preserves, whipped cream, or fresh fruit on top.
Makes 7-8 waffles.