the baker upstairs: belgian waffles

8.03.2015

belgian waffles

Yum

My kids are totally nuts about waffles! They eat frozen waffles for breakfast at least 3 or 4 days a week, and still can't get enough. If I want to make them happy, all I have to do is make waffles for dinner, and their little faces light up with joy! These belgian waffles are our very favorite, and the best waffles I've ever made, by far. I've been using the same recipe for years now, and have no plans to switch to any other, since they turn out so perfect every time.


I've adapted the original recipe just a little bit to add some buttermilk, which I think makes these waffles especially light and fluffy. They smell amazing while they are cooking, thanks to the touch of vanilla in the batter, and every time I make them I have a couple of hungry little girls crowding around me because they can't wait until the waffles are done. We love them with fresh fruit on top and drizzled with our favorite buttermilk syrup. I'll share the recipe for that on Wednesday, so be sure to check back!


Belgian Waffles

1 3/4 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1 3/4 cup buttermilk
1/2 cup cooking oil or melted butter
1 teaspoon vanilla

Preheat a waffle iron. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside. In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be slightly lumpy).

Pour the batter onto the preheated waffle iron and cook according to the manufacturer's directions. (I poured 1/4 cup of batter into each grid of my waffle iron and it was the perfect amount.) When the waffles are done, use a fork to lift the waffles off the grid. Repeat with remaining batter. Serve warm.

adapted slightly from Emma the Joy

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