For years I’ve used the waffle recipe in the Better Homes & Gardens New Cook Book. I like the recipe because the waffles come out airy and fluffy. However, they sort of fold under pressure…add butter, moisture or syrup, and they tend to go kind of flat, which is frustrating. The last few times I’ve made waffles I’ve used Mark Bittman’s Quick and Easy Waffle recipe from How to Cook Everything and I’m really liking it.
This recipe is a little sweeter, and the waffles are a little heavier…but not too heavy. And they keep their shape and crispiness, no matter what you throw at them. Oh, and they’re easy and a good last minute meal. It’s my new fave.
- Canola or other natural oli for brushing waffle iron
- 2 C all-purpose flour
- ½ tsp salt
- 2 T sugar
- 2 tsp baking powder
- 1½ C milk (Jane note: you’ll probably need a little more than this)
- 2 eggs
- 4 T butter
- 1 tsp vanilla extract
- Combine dry ingredients. Mix together milk and eggs. Stir in butter and vanilla. (Jane note: to minimize dish washing, I melted the butter in the microwave in the bowl I would be mixing the wet ingredients, then whisked in the eggs then the milk and vanilla, and things seem to come out fine.) Stir the wet into the dry ingredients. If the mixture seems too thick, add a little milk.
- Cook in the waffle iron as you normally cook waffles. Enjoy!