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Author Notes: We love waffles. And pancakes, too. I adapted my waffle recipe from this pancake recipe, which, in my opinion, makes one of the best pancakes I’ve ever tasted: http://www.saveur.com/article/Recipes/Robies-Buttermilk-Flapjacks . The basic difference between waffle and pancake batter is the amount of fat. That nice crisp-on-the-outside tender-on-the-inside quality in a waffle comes from using more fat, like oil or butter. I prefer oil – saves me the step of melting butter. And I’m most likely going to smother the thing with butter anyways once it’s cooked. I can never remember to buy buttermilk, so I always use a sour milk mixture when making pancakes and waffles. The kids demand chocolate chips in their waffles, but I prefer mine plain. - mrslarkin
Makes about seven 7” round waffles
- 1 cup non-fat milk (it's the only kind I buy)
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- 2 large eggs, slightly beaten
- chocolate chips, optional (Guittard chips are really delicious)
- Spray waffle iron with cooking spray, or brush with vegetable oil. Heat waffle iron.
- In a large measuring cup, stir together the milk, cream and lemon juice. Set aside.
- In a medium bowl (with a pouring spout, if possible), whisk together the flour, sugar, baking powder, baking soda and salt.
- Add the vegetable oil, vanilla and egg to the milk mixture. Stir. Pour into the flour mixture and stir gently but thoroughly until almost smooth. It’s okay if your batter is a little lumpy.
- Pour batter in center of waffle iron grid, leaving about an inch batter-free. Sprinkle with chocolate chips, if using. Close lid and cook until steam is gone, or the light goes off, or however your waffle iron works. Remove waffles to a cooling rack, not stacked on a dish where they’d get all sweaty.
- Serve hot with butter and real maple syrup. Sconeman likes to spread his with peanut butter and maple syrup. I like mine with butter and jam.
- Leftovers can be stored in a plastic zipper bag in the refrigerator, and reheated in a 350 degree F oven, or toasted in a toaster oven. But when I was making the waffles tonight, I thought “why not just use the waffle iron to rewarm them?” I’ll try that tomorrow!
- This recipe was entered in the contest for Your Best Holiday Breakfast