In this house . . . we like crisp, fluffy Waffles, and we tend to make them quite often. You might say we are waffle snobs, a bit on the picky side. I have a tried & true waffle recipe that has been passed down for ages. It’s good, and never fails.
A nice breakfast seems to be gone with the wind, since we’re out the door quite early in the morning. To fix that problem, we simply must have waffles for dinner. A vanilla flavored waffle, served along side a fried egg is magic. Those who follow me, know that I put my waffle iron to good use. It works over-time making crispy low-fat hash browns as well as waffles. In fact, I use it so often that it finally died. While I was doing some waffle iron research and reading reviews, I decided on the Breville Smart Waffle Maker. While reading, I came across Pioneer Woman’s post, along with her waffle recipe. She also was in need of a new waffle iron, and gave the new Breville Smart Waffle Maker a great review. It’s a tad on the expensive side, but I have to say that so far . . . I’m very impressed. It’s almost too beautiful to use. In case you’re interested, William- Sonoma is a hundred dollars less expensive than Amazon. That was a surprise to me . . . but so true.
It makes beautiful yummy waffles!
I didn’t give up on my last waffle iron easily though. Well, someone in this house didn’t give up easily.
I have a sweet husband who has the ability to fix anything . . . just about anything. One night I made waffle batter. This waffle batter isn’t hard to make, but it does require a few extra steps. I think you can imagine my dismay, when only the top plates of the waffle iron heated. One side was nice and brown, the other . . . soggy. The fix – it – all guy in this house, tore into it!
He fixed it. I was a little bit happy. I was a little bit sad. Half of me had planned on a new waffle iron, and that had just gone down the drain. It only worked well that night and after that, it refused to cooperate any longer. I quickly ordered the Breville, before he had time to dive into it again. hee hee
Tonight I added blueberries to the waffle batter, but they are good just left plain jane. We enjoy syrup on waffles, but they are also great sprinkled with cinnamon & sugar or confectioners sugar. That’s what we always got at Grandma’s house growing up.
If you can’t eat all the waffles you bake . . . that’s o.k. You can refrigerate or freeze the waffles, then just pop them in the toaster. They will be nice & crisp and delicious again.
So . . . how does this recipe stack up to my tried & true? Well, I really can’t tell the difference!
Serve the waffles with strawberries, raspberries & sweetened whipped cream . . . oh yum.
Make waffles for dinner . . . or breakfast . . . You will never make waffles from a mix or a box again.
- 2 cups All-purpose Flour
- 3 teaspoons Baking Powder
- ½ teaspoon Salt
- ¼ cup Sugar
- 1-1/2 cup Milk
- 2 whole Egg Yolks
- 1 Tablespoon + 1 tsp Vanilla Extract
- 1 stick (1/2 Cup) Salted Butter, Melted
- 4 whole Egg Whites
- 1 cup fresh or frozen blueberries or huckleberries (opt)
- Preheat waffle iron.
- Sift together the flour, baking powder, salt, and sugar in a bowl.
- In a separate bowl, whisk together milk, 2 egg yolks, and vanilla. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and continue mixing very gently until combined.
- In a separate bowl, beat the egg whites until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through.
- Very gently, fold blueberries or other berry into the batter. Make sure that if you are using frozen berries, that they are well drained.
- Scoop the batter into your waffle iron in batches and cook according to its directions. Bake waffles until deep golden brown & crisp.
- Remove and serve immediately with softened butter and warm syrup, jam, cinnamon & sugar or confectioners sugar!