I’ve mentioned this book before, when I talked about our pancake recipe. Our usual waffle recipe comes from this book as well, on the very next page. Again, I’ve tweaked it a bit, switching out a few ingredients. It’s quick, easy and really yummy. Top with pure maple syrup, berries, or some peanut butter….yum!
- 1 3/4 cups all purpose flour (white or whole wheat, or a mix)
- 1 tbs baking powder
- 1/4 tsp salt
- 2 eggs, lightly beaten
- 1 3/4 cups milk (I use coconut milk)
- 1/2 cup butter, melted and cooled
Mix all dry ingredients together in a large bowl.
In another bowl combine eggs and milk, then whisk in the melted butter. Be sure the butter has cooled a bit after melting to avoid scrambling the eggs when mixed.
Add all wet ingredients to dry ingredients and mix well. Batter will be lumpy…that’s ok! Also, if you use coconut milk it may be a bit thicker than usual. This is also ok.
To cook, follow the directions for your waffle iron. For my waffle iron, this means pre-heating, then pouring about 1/2 cup of the batter into the iron, closing and cooking until the light turns green. I know, that isn’t very helpful. You can always carefully peek after it’s been cooking 2-3 minutes. Waffle should be golden brown and cooked through.
Makes about 10 waffles, each about 4 inches in diameter.