Saturday, March 1, 2014
I finally gave in! You might ask what have I given in to? Well, as many of you know that I’m weak and softhearted when it comes to kitchen gadgets, photography props and my Kids; okay, and probably my Hubby, too (all in no particular order). This time around, I gave in and got a waffle maker! Well, I still can’t quite believe that I didn’t have a waffle maker until recently. But ever since Alice (yes, sorry I can’t help it but to give the waffle maker a name, she’s a beauty!) arrived in my kitchen, I had been putting it/her to great use. From these basic waffles, to chocolate ones, and waffle cookies, etc (I’ll be sharing the other two recipes with you in the near future). Oh my, I’m so glad I took Alice home and didn’t hesitate a bit, okay, maybe just a tad. But it’s totally worth it in the end.
These basic waffles are light, crispy on the edges, airy, fluffy and tender on the inside. The perfect waffle with a hint of vanilla aroma. I love the subtle tanginess from the buttermilk which balance well with the sweet maple syrup.
My Hubby loves his waffles in the more traditional way, which is served with a slice of soften butter and maple syrup (just like the one shown in the picture above). I love it like that too but the full size waffle is a bit too big for me and the Kiddos. So, I made them in smaller sizes as well and they were perfect portion for a light breakfast or an afternoon treat.
I totally adore the smaller version as I can get more crispy edges for each waffle. These basic waffles are a cinch to make, too. Best of all, they can be stored and reheated really well. I usually double the recipe and cook all the waffles at once. The extra waffles can be stored in freezer-safe ziploc bags until you need them. To reheat, simply pop one or two in the toaster oven until warmed up and crispy. They are perfect when you’re in a rush to get breakfast on the table (and I always seem to be in a rush, especially in the morning!)
My Kids love their waffle with a little freshly whipped cream and strawberries slices. I like this version just as much as the traditional one with butter and maple. I highly recommend that you try both and decide which one you like better. I bet it’ll be a tough decision for you to make too. But hey, why just pick one when you can enjoy both, right?
I hope you enjoy today’s post and recipe. Stay tuned for more yummy recipe and restaurant reviews in the near future. Last but not least, thank you, Alice, for joining our family! We love you! And we will live happily ever after. The End!
P.S.: Click here to see the adorable pictures of Alice!
Basic Waffle: (Printable Recipe)
Makes: 4 full size (8-inch) waffles
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 large eggs, beaten and in room temperature
4 tablespoons unsalted butter, melted and slightly cooled
1 cup buttermilk, room temperature
1 cup plain yogurt, room temperature
1 teaspoon vanilla extract
Vegetable spray, for waffle iron
Preheat waffle iron according to manufacturer's directions.
In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs, melted butter, buttermilk, yogurt and vanilla extract. Add the wet ingredients to the dry and stir until just combined. Allow batter to rest for 5 minutes before cooking.
Ladle the recommended amount of waffle batter onto the preheated iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
*Note: I usually cook the whole batch and store the extra ones in the freezer for future enjoyment. Simply let the waffle cool completely before storing in freezer-safe ziploc bags. To reheat the waffle, you can warm them up in the toaster oven or in regular oven at 350 degree for 5 to 10 minutes.