Waffles to Die For

Until recently I’ve never been a huge fan of waffles, but that’s because most of the waffles I’ve eaten up to now came out of the freezer.

Not liking waffles because all you ‘ve ever had were Eggo’s is like not liking American cinema because you’ve only seen “Porky’s II”. You’ve haven’t yet experienced the real thing.

Waffles made from fresh ingredients — rather than frozen or from a mix — are a revelation. Unlike frozen waffles, which taste like wet cardboard, fresh waffles are light, fluffy and mouth-wateringly delicious.

I discovered the difference after my wife, Sandi, bought me a waffle maker for Father’s Day. Earlier, I had bought myself my own Father’s Day gift. Not to mention the awesome mix tape my daughter, Maggie, made for me. This year was a great Father’s Day!

I’ve used commercial waffle makers in restaurants for years, but it was fun to have my own that I could use to make my wonderfully light and flavorful waffles right in my own kitchen. After this weekend’s inaugural run, I’m already looking forward to trying out new flavor combinations, such as walnut-honey, blueberry, and chocolate-cherry waffles.

The other key ingredient is real maple syrup. Most of the “maple-flavored syrups” you find on the grocery shelves have no actual maple syrup in them at all. The big name brands are mostly high fructose corn syrup (HFCS), a processed sweetener, and maple flavorings made in a chemistry lab.

Real maple syrup, however, is an all-natural product made from the sap of maple trees and nothing else. It’s flavor is wonderfully simple — sweet without being sickeningly sweet, like fake syrups — and its texture is almost creamy.

It costs more for real maple syrup compared to fake maple syrups — about $7.99 for a 12 oz bottle — but in this case the expense is well worth it. If you haven’t tried real maple syrup, one taste and you will never go back to the phony ones.

Waffles To Die For

1-1/2 cups All-Purpose Flour

1/2 cup Cornstarch

1 tsp Baking Powder

1/2 tsp Baking Soda

1 tsp Salt

1 TBS Granulated Sugar

1 cup  Milk

1 cup Buttermilk (or just 2 cups of milk if you don’t have buttermilk)

2/3 cup Vegetable Oil

2 Eggs, slight beaten

1-1/2 tsp Vanilla Extract

1. In a Kitchen Aid mixing bowl, combine flour, cornstarch, baking powder, baking soda, salt and sugar. Using the whisk attachment, turn on low to blend dry ingredients, then add milk, buttermilk, vegetable oil, egg and vanilla extract and increase speed to medium. Whisk until batter is smooth, about 2 minutes. Turn machine off and let batter rest for 30 minutes. Take the butter and syrup out of the refrigerator so that they come to room temperature, which will improve the flavor and your waffle experience immensely.

2. Preheat waffle iron to medium-high. When it’s ready, use a ladle to pour the batter into the template, close the waffle maker, flip it over, lock the handle and wait for the indicator light to tell you the waffle is ready. You may need to cook the waffle slightly longer to get the golden brown color. Plan to use your first waffle as a test specimen.

This recipe makes about four waffles, not including the first practice waffle.

Once you try this recipe, along with real maple syrup and softened butter, you will realize what how amazing waffles can be and how deprived your life has been up until this point.

Seriously, these waffles are life-changing.

7 thoughts on “Waffles to Die For

  1. Great recipe! Letting it rest – interesting point. Like steak or other grilled meats, it’s usually made and eaten quickly.

    Also yes maple is better, even the brand name syrups have eliminated the 2% actual maple syrup in their recipes. I actually use less of the real stuff, since the flavor goes a long way!

  2. Great recipe.
    Try adding a bit of nutmeg to them. I picked that up for my french toast batter, and it elevated it to something different and phenomenally better!

  3. Pingback: Meat Free Mondays – French Toast | Budget Cooking Blog

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