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Waffle Recipe
This EASY waffle recipe makes perfect crisp on the outside, light and tender on the inside waffles.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 10 Waffles
Calories 248kcal
Equipment
- Waffle iron
Ingredients
2 1/4 Cups All Purpose Flour see notes below
1 Tablespoon Baking Powder plus a teaspoon
1/4 cup Sugar
3/4 Teaspoon Salt
2 Large Eggs
1/2 cup butter melted
2 Cups Milk
2 Teaspoons Vanilla Extract
Instructions
- Warm your Waffle iron. If you can choose settings I recommend doing darker for a crispier waffle. In a large bowl whisk the flour, baking soda, salt, and sugar then set aside.
- Melt the butter in a small bowl. In a medium bowl whisk the milk, eggs and vanilla together. Stir in the melted butter.
- Add the wet mixture to the dry and mix until combined.
- Add about 1/3 cup of batter for each waffle. This will depend on the size of your waffle maker so feel free to experiment with amounts.
Notes
MEASURING FLOUR: most of us won't break the kitchen scale out for breakfast and will use a measuring cup to scoop some flour out of the bag. If this is you then use two cups of flour. Give it a light fluff before scooping. If you are using a scale use 270g which is actually 2 1/4 cups. Sounds odd but after lots of recipe testing this is my best advice. Use a darker setting if possible. These waffles are best with a CRISP golden exterior. You can make a big batch of waffles and enjoy them for a few days afterwards. Wrap them up once they're room temp and place in fridge. Pop them into the toaster on a low setting and they'll be warm and crisp! Don't over-mix the batter. It's really just getting mixed until it comes together. If you see a few pumps don't worry. They'll disappear in the waffle iron.
Nutrition
Serving: 1waffle | Calories: 248kcal | Carbohydrates: 29g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 62mg | Sodium: 290mg | Potassium: 107mg | Fiber: 1g | Sugar: 8g | Vitamin A: 410IU | Calcium: 67mg | Iron: 1mg
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