You'll Never Look at Waffles the Same Way Again.
These light, airy, yet crispy beauties embody all we love about waffles. They're a classic for a reason, and once you taste these you'll be keeping that waffle iron out on the counter right next to the coffee maker.
Store-bought ingredients make waffles that are just fine, but with 10 ingredients you can whip up truly extraordinary ones that will guarantee your place as the superhero of Sunday mornings. You might even be inspired to use these (with a tiny touch of modification) for a lunch or dinner in a more savory role.
Wondering what the difference between pancake and waffle batter is? They both use the same ingredients- flour, sugar, baking powder, salt, milk, butter and eggs - but in slightly different proportions. Pancakes have more baking powder which helps them to rise, while waffles use extra wet ingredients to develop a soft inside and crispy exterior.
I'm going to offer you up two different variations on the standard waffle recipe. The New York Times Cooking recipe adds in a cup of plain yogurt, while Inspired Taste adds a touch of cornstarch for extra crispy exteriors. They're included here for you to explore, but rest assured the recipe as is will prove easy and habit-forming.
Mother's Day, Father's Day, Birthdays, or any other mealtime that calls for a little something special topped with chocolate chips, fresh fruit, jam, syrup or whipped cream will be much improved with this page bookmarked!
Crispy Sunday Waffles
1. Melt the butter in the microwave until liquified.
2. Preheat the waffle iron. Preheat the oven to 200° F.
3. Whisk the flour, cornstarch (if using), sugar, baking powder, salt and baking soda in a mixing bowl.
4. In a separate bowl, whisk the milk, yogurt (if using), butter (reserve 1/2 T. for the waffle iron) or vegetable oil, eggs and vanilla (if using) until well combined.
5. Add the wet ingredients to the flour mixture and stir well. Set aside for 10 minutes to allow the baking powder to do it's thing.
6. When the batter is ready, brush the surface of the waffle iron with the reserved melted butter, and use about 1/2 c. to fill the waffle iron, cooking until the top is crisp and golden brown.
7. Place the cooked waffles directly on the rack in your oven, trying not to overlap them, to keep them warm and crispy while you finish the batch.
You can top with any number of things: syrup, warmed jam, fresh fruit, chocolate sauce, whipped cream. You can also shift the flavor of the batter by adding cinnamon, nutmeg, cocoa powder, or almond extract instead of vanilla. Prefer something more savory? Omit the sugar and take them in a different direction with the addition of thyme, rosemary, oregano, parmesan, garlic, or even chili powder!