I was so conflicted with what to post today. I have so many yummy recipes coming your way next week. But seeing as I’m having another cup of coffee, it’s the last official day of our vacation before the weekend, and if you’re like me, you’re probably thinking about what you can make for breakfast tomorrow morning. So I give you these insanely good waffles. I found this recipe a while ago and it’s been our go to for waffles whenever we need to make them, which is often. We have tried other versions. like chai, pumpkin, chocolate, because waffles, but when you want a quick and simple version, this is it for us. I had an ok waffle maker for a while, and when my son went through his I will only eat eggo waffles with peanut butter and jelly for every meal phase, we decided to toss in a few homemade waffles and upgraded our waffle maker. I love it! I did however discover that it broke somehow. Sigh, I suppose I will need to get a new one since they come out uneven, just a bit. So sad! Anyway, back to these waffles. They are really a blank canvas for so many ideas. We’ve added cinnamon to the syrup and butter, some whipped cream and berries, classic maple syrup, peanut butter and jelly, you name it. This makes a smaller batch, for our waffle maker anyway. Maybe 4 or 5. It’s fine for us (family of 3) with leftovers. It’s a pretty forgiving recipe. It calls for buttermilk and in a pinch I’ve used all whole milk and they came out perfectly fine. The most difficult part of the recipe is letting the batter rest for 30 minutes. But it’s seriously worth the wait.
- In a medium bowl, add the flour, corn starch, baking powder, baking soda, salt, and sugar. Whisk together and set aside.
- In a measuring cup, add in the whole milk, buttermilk, oil, egg, and vanilla. Whisk together to combine. Add the wet ingredients to the dry ingredients and whisk together. The batter will have a few lumps remaining. Let the batter sit for 30 minutes.
- Meanwhile, heat your waffle maker. Once the batter has rested, make the waffles according to your makers instructions.
Recipe is from Annie’s Eats.