I got to cabin-sit this past week, and the place had a waffle iron.
This version of the waffle recipe from All Things Mama was delicious. I think our batter was thicker than her description but they baked up sooooo yum, with a great texture. Our buffet of toppings was pretty spot on, too. Everyone loves choice.
1. Preheat your waffle iron.
2. Whisk together:
- 1 cup white + 1 cup whole wheat flour
- 1 tsp sugar
- 4 tsp baking powder
- 1/4 tsp salt
3. In a larger bowl, beat two eggs until light and fluffy.
4. Stir in 1 tsp vanilla, 1/2 cup melted butter and 1+3/4 cup almond milk.
5. Gradually stir in the dry ingredients, leaving the batter a little lumpy rather than overmixed.**
6. Leave the batter to sit for 5 minutes, then load up your waffle iron with the first batch and get your toppings ready.
**The original recipe said add the dry to the eggy vanilla mixture, then stir in the butter and milk. I misread the recipe but really loved our results. Recently thought I’d try being faithful to the recipe and it was way harder to mix, I don’t recommend it.
We got 8 very dense and filling waffles out of this amount. They baked up fluffy with a crispy outside, but if you’re lacking crispness, just toast them in an oven at 250F - or a toaster works like a charm, also for reheating later.
Our choice of toppings for this meal:
- whipped cream
- shredded coconut
- chopped almonds
- raspberry jam
- caramelized pears and bananas - made by melting butter in a pan, then adding a tablespoon or two of sugar and stirring it around until dissolved and bubbly, then tossing in the sliced fruit and cooking on low until soft with a golden skin
Eaten as a late brunch with beautiful natural light pouring in through the windows and skylight, ocean and garden views, we felt like we created a little celebration of life. : )
