Waffle Recipes

When the kids were young and there were seven of us at home, I used a waffle maker I believe my Dad handed down to me from when we were kids. It was heavy, metal, shiny, had a cloth-covered cord and was darn near impossible to clean. Of course it WAS clean! But it was difficult to clean after use. Still, I loved it AND it made the best waffles!

Dad used to make us the classic waffle: a simple batter (see below) but Mom made us extra fluffy waffles (see below) and then she got a Belgian Waffle Maker and all bets were off. Suddenly the whole world was Belgian! 

I had never used one before so when I opened it up and saw how simple the machine was I was a little surprised but not disappointed. The one thing I would tell you is, if you plan to use one (and for portion control I recommend it) use a small ice-cream scooper or a measuring cup because in this case "guessing will leave you messing!"

Classic Waffle Recipe (makes 6 waffles)

• 1 cup flour
• 1 tsp sugar (or substitute)
• 2 tsp baking powder
• 1 egg
• 3/4 cup unsweetened original almond milk
• 3 tbsp melted, salted butter

1. Sift together the flour, sugar, and baking powder
2. Heat the milk just to room temperature
3. Pour into the dry and add in the cooled, melted butter
4. Add the egg in last and whisk until almost smooth

Fluffy Waffles

• 2 large eggs
• 2 Tbsp granulated sugar
• 1/2 cup canola, vegetable oil or coconut oil (melted and cooled or liquid)
• 1 3/4 cups almond milk original unsweetened or 1%
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 4 tsp baking powder
• 1/4 tsp salt

1. Beat the eggs and sugar until light in color and almost doubles in quantity (this is a lot like the beginning of a sponge cake)
2. Add in the 1/2 cup oil
3. Add in the milk and extract and whisk all together.
4. Whisk together the flour, baking powder and salt
5. Add to the wet mixture, gently folding and don't worry about the lumps!
6. Note: this can also be used for your Belgian waffles but its not the true Belgian style batter.

Authentic Belgian Waffles

The first time I saw Mama make these I thought: well this is nuts! She's making bread! But it wasn't bread and for this she needed a special Belgian Waffle Maker. It flipped over! And it looked impressive, too. She stored it in this little cubby pantry to ensure that we kids (actually "me" kids as I was known for getting into things and experimenting) didn't get into it and mess it up. Anyway, I never realized that a true Belgian waffle was nothing like the other kinds of waffles but it is and when you make these you'll see the difference!

• 1 package active dry yeast (can use instant but allow for change in time-keep an eye on it!)
• ¾ cup lukewarm milk
• 3 eggs
• 1 cup butter melted and cooled (slightly warm)
• 2 teaspoons vanilla
• 3 cups all-purpose flour
• ½ teaspoon salt
• 8 ounces Belgian pearl sugar*

1. Sprinkle the yeast over warm milk in a bowl (no more than 100 degrees F). 
2. Let is stand 15 minutes.
3. Whisk eggs, butter and vanilla into yeast mixture until blended. 
4. Set aside.
5. Mix flour and salt.
6.  Create a well.
7. Pour liquid mixture into well and stir until combined into dough.
8. Cover bowl with a light cloth and allow to rise in a warm place 30 minutes.
9. Stir in pearl sugar.*
10. Divide into 12 small balls or 6 large, depending on the size of your waffler.
11. Place a ball of dough on medium high waffle iron and cook until golden – about 3 minutes.

The presence of yeast creates a crusty, lighter dough-like waffle. I would save these for something like Christmas morning, or a party or maybe a special brunch. 

* Pearl Sugar is a roughly crushed sugar that resembles pearls. You can order it online.

Pumpkin Waffles Two Ways

If you're not too worried about carbs or if you are, there is a pumpkin waffle for both!

Traditional

• 2 cups and 2 tbsp All purpose flour
• 2 tsp baking powder
• 1 tsp baking soda

Seasonal (fall) spices of choice

• 1/4 tsp salt
• 3 eggs, separated
• 1 cup pumpkin puree
• 1/4 cup melted butter
• 1/4 cup light or dark brown sugar or combo of both
• 1/4 cup maple syrup
• 1 tsp vanilla 
• 1 1/2 cups milk of choice

1. Blend together the egg yolks, melted butter (cooled), sugars, maple syrup, vanilla and milk.
2. Slowly whisk in the puree.
3. whisk together the flour, baking powder and soda and salt
4. Beat the egg whites to stiff peeks and gently fold in the egg yolk mixture- VERY GENTLY FOLD!
5. Then gently- VERY GENTLY- fold in the dry in 3 additions
6. Preheat your waffler and follow the directions