![]() ![]() (Scooping directly from the bag compacts the flour, resulting in dry baked goods. When measuring flour, we spoon it into a dry measuring cup and level off excess. Serve the waffles immediately with butter, syrup, jam, berries or yogurt. ![]() (If the waffle iron has a well-seasoned or nonstick surface, it may not be necessary to spray it between each batch.) Step 2 In a small bowl, whisk milk and eggs pour over flour mixture, and whisk gently to combine (don't overmix). In a large bowl, whisk flour, sugar, baking powder, and salt set aside. (Take into consideration that the batter will spread once the lid is closed.) Close the iron and cook until the waffles are a deep golden brown and slightly crisp, about 5 minutes. Preheat waffle iron according to manufacturer's instructions. Pour the milk into a large measuring jug, add the egg yolks, oil and vanilla and beat together. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending on its size. Heat the waffle iron according to instructions (some need to be lightly oiled before you start). Spray both sides of the preheated waffle iron with nonstick cooking spray. Whisk in the butter until incorporated, being careful not to overmix the batter. Whisk the buttermilk mixture into the flour mixture until a batter is formed. In a medium bowl, whisk together the buttermilk, eggs and vanilla. We have Belgian waffles at least once or twice a week - interspersed between pancakes on the “off days”.In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Top with syrup, fruit, whipped cream, or any other toppings.Īs you might have noticed in the pictures above, I have the waffle batter recipe stuck right to the container of dry mix - this way, Dave can easily mix up his own waffles! measuring cup or ladle to scoop about 1/2c. In a small bowl, mix dry ingredients, eggs, milk, and oil together with a fork (batter will be quite thick). INGREDIENTS for WAFFLE BATTER (makes 4 waffles): Ingredients 1 3/4 cups flour 2 tablespoons sugar 1 tablespoon baking powder 2 lg eggs 1 3/4 cups milk 1/2 cup butter, melted and cooled 2 tsp vanilla. It should last for many weeks, even months. Mix the dry ingredients together in a large food storage container with a tight-fitting lid and store at room temperature. We use the rest of the batter the following day or I’ll sometimes make it for the kids’ afternoon snack (with added mini chocolate chips!) This way, Dave can pull one container out for his breakfast and I can pull another container (or 2) out for myself and the kids. To simplify mornings even more, I’ll often mix up the waffle batter the night before and separate it out into 4 small food storage containers - enough for 1 waffle each. I can literally have this waffle batter mixed and ready to go BEFORE the waffle iron is hot - so it’s definitley a do-able week-day breakfast (even during the school year!) Then, a couple weeks ago, I mentioned my Belgian waffle recipe in a post and was flooded with emails and comments asking to share it here on the blog. So I finally took some pictures and typed up the recipe in hopes that you will love it just as much as our family does!Īs you’ll see below, I make a big huge batch of the dry waffle mix in advance, and then all I have to do when we want waffles is mix some of the dry mix with milk, eggs, and oil to make the waffle batter. Over the past 5-6 years, I have thought about sharing my extremely simple Belgian waffle recipe countless times… but for whatever reason, I always decided to share a different recipe. ![]()
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