I love waffles.
Waffles have it all going on. They are crispy and soft, they are a little sweet, and little savoury. You can top them with any combination–sweet or savoury, and those little divots will hold on to your toppings and make sure they are distributed through every bite.
At my house, we are waffle snobs. There’s no such thing as store-bought toaster waffles here. In fact, we don’t even buy mix. Waffles are made from scratch only. And really, why not? It seems like a lot of work, but it really isn’t. What I often do is make a big batch on the weekend, then freeze the leftovers, and that lasts us a few weeks more.
I have tried quite a few waffle recipes in my day, but this one is probably the best I’ve ever had. It’s from a new book called The World’s Best Brunches: Where to Find Them and How to Make Them. Published by The Lonely Planet, The World’s Best Brunches opens up an entire world of brunch. They recommend brunch joints all over the world–some of them more of what we would think as “traditional,” and some, we would not. From Ackee (Jamaica) to Whitebait Patties (New Zealand), to Congee (China), to Zongzi (Malaysia), The World’s Best Brunches teaches us that Brunch is something enjoyed the world over, and there’s a big world of it out there to explore!
The key to an awesome waffle is this: you have to seperate the eggs. The yolks go into the batter, and the whites get whipped, and then carefully folded in at the last moment. While it does mean more work for you, trust me when I say, this makes the fluffiest, crispiest waffles. It’s really worth the extra effort.
- 1 ¾ cup AP flour (or you could use a mix of WW and AP)
- 2 tsp baking powder
- ½ tsp sugar
- 3 eggs
- 1 ¾ whole milk
- ½ vegetable oil
- Plug in and preheat your waffle iron.
- Mix together the dry ingredients in a medium-sized bowl.
- Separate the eggs. Lightly whisk the yolks together, then add the oil to the yolks and mix well. Add the wet ingredients to the dry ingredients and mix.
- In a separate bowl, whip the egg yolks until they form stiff peaks, and you can turn the bowl upside down and they won’t move. Gently fold the beaten egg whites into the waffle batter until mostly incorporated.
- Bake waffles according to your waffle maker’s manufacturer’s directions.
- Serve with fruit, maple syrup, whipping cream, whatever you like! In our house, it’s bananas and nutella with maple syrup,