You don’t need an expensive waffle maker to make great waffles. And we can prove it.
Sure, we wish we could summon Waffle House waffles to our homes, from those impressive devices that flip the batter and time it out perfectly. But who’s got the money or counter space? And more importantly, why should waffles be a special occasion treat?
We want waffles we can whip up quickly, eat fresh, freeze the rest, and then pop back in the toaster on demand. So Eggos, basically, but homemade.
This recipe is the closest we’ve come to exactly that: crisp around the edges but soft inside, and flavorful enough you could eat them plain (not that you have to). And our gourmet waffle maker? A whole $10 at Target or Amazon, small enough to store in a drawer, and real easy to clean. Beat that, Waffle House.
Waffles (Makes About 12)
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 eggs, separated
- 1 3/4 cup milk
- 1 stick butter melted, then cooled
- 1 teaspoon vanilla
- 2 tablespoons sugar
- Chocolate chips (optional)
Plug in the waffle iron to pre-heat—make sure it’s hot before you pour the batter in. This will ensure your waffles are crispy on the outside.
In a large bowl, sift together the flour, baking powder, and salt.
Separate the eggs, putting the yolks in one bowl and the whites in another.
Add the milk, butter, sugar and vanilla to the yolks and whisk together. Then, stir in the dry ingredients.
Beat the egg whites with a mixer until stiff peaks form. Gently fold the egg whites into the batter, but do not over-mix!
Oil the waffle iron (we just use canola spray) and pour some batter in. Don’t fill it all the way or the iron will leak out the sides when closed. (This is also where we add some chocolate chips, so that they are evenly distributed, instead of adding the chips in the bowl of batter).
Close the lid and let cook for 3-5 minutes, depending on your preference. Serve with maple syrup, whipped cream, or even a berry compote. Or, honestly, eat plain. They’re that good.
Note: These waffles taste great even days later if frozen. We recommend freezing them flat on a sheet tray, and then transferring to a freezer bag so they don’t stick together. Then just pop them in the toaster!
Oy Sauce 