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Waffles Recipe

 

Waffles: In a large bowl whisk together the flour, baking powder, salt, and sugar. In a separate bowl whisk together the egg and milk. Add the egg mixture to the flour mixture, along with the melted butter, and stir (or whisk) just until combined.

Preheat your waffle machine. Then, depending on your machine's instructions, you may need to lightly grease (with a flavorless oil) or spray the grids with a non stick vegetable spray. Spoon or pour about 1/4 to 1/2 cup (60 - 120 ml) of batter (or amount that is recommended in your waffle iron's instruction book) onto one side of the hot waffle iron. Take the back of a spoon, or small heatproof offset spatula, and smooth out the batter. Close the lid of your waffle machine and bake until brown and crisp (about 3-5 minutes). It is best to serve the waffles immediately. If not, place the waffles (directly on the oven rack) in a 200 degrees F (95 degrees C) for up to 30 minutes. Waffles can also be frozen. Once the waffles have completely cooled, wrap in plastic wrap and place in an airtight freezer bag. They can be stored in the freezer for about a month. To reheat, preheat oven to 350 degrees F (180 degrees C). Place the still frozen waffles directly on your oven rack and bake for about 5-10 minutes, or just until they are heated through.

Waffles are delicious when served with butter and maple syrup or honey, jam, or fruit sauces (blueberry, strawberry, or raspberry). They are also very good when served as a dessert with fresh berries and whipped cream.

Makes about 4 - 4 1/2 inch (10 cm) square Belgain waffles, or 4 - 6 1/2 inch (16.5 cm) round regular waffles.

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1 cup (130 grams) all-purpose flour

1 1/2 teaspoons (5 grams) baking powder

1/4 teaspoon salt

2 tablespoons (25 grams) granulated white sugar

1 large egg, lightly beaten

1 cup (240 ml) milk, at room temperature

2 tablespoons (28 grams) unsalted butter, melted and cooled to room temperature