Last week before my in-laws came to visit we went to Wal-Mart to get some things for the house. While we were there we saw a waffle maker for $20. I’ve been seeing lots of waffle ideas on pinterest and I’ve really wanted to try homemade waffles. I really don’t like waffles, but I guess that’s only because I have only ever eaten the frozen kind that you can get at the grocery store. My kids love waffles and request them regularly but I rarely have a coupon for them so I don’t buy them often. Well long story short, yeah right, I will NEVER buy waffles again. I am completely hooked on waffles and have made them 3 times this week 🙂
I have made two different kinds of waffles. One is definitely my favorite but I will post both of them.
½ cup warm water
1 package (2 ¼ tsp.) dry yeast
2 cups whole milk, warmed
1 stick (½ cup) unsalted butter, melted and cooled slightly
1 tsp. salt
1 tsp. sugar
2 cups all-purpose flour
large eggs, lightly beaten
¼ tsp. baking soda
Pour the water into a large mixing bowl. (The batter will rise to double its volume, so keep that in mind when you choose the bowl.) Sprinkle the yeast over the water, and let stand to dissolve for 5 minutes.
Add the milk, butter, salt, sugar, and flour, and beat until well blended and smooth. (Electric beaters do a nice job of this.) Cover the bowl with plastic wrap, and let it stand overnight at room temperature.
In the morning warm up oven to lowest setting, mine is 170°. Place an oven safe plate in the oven so that when a waffle is done you can place it on the plate to keep warm while you make the others.
Just before cooking the waffles, add the eggs and baking soda, and stir to mix well. The batter will be very thin. Pour an appropriate amount of batter into your hot waffle maker: this amount will vary from machine to machine, and you should plan to use your first waffle as a test specimen. Cook until golden and crisp.
These waffles are pretty good, but I think that this recipe was ment for a regular waffle maker, not a belgium waffle maker. The batter is a bit thin and as a result waffles were pretty thin as well.
Don’t be scared to let it rest overnight. I was but there were no problems in the morning. Make sure that you bowl is big enough because the batter does expand because of the yeast.
In the morning when you take plastic off the bowl you will definitely smell yeast. Almost reminded me of beer haha. The end result tastes similar to sourdough.
Source: As seen on Annie-Eats
NOW ON TO MY FAVORITE! The one that has made a waffle hater love waffles.
These are called Brown Sugar bacon waffles but I omit the bacon part. Just the waffle recipe has been made by me so far. I think I will be trying the addition of the bacon soon.
Brown Sugar Bacon Waffles
- 10 slices of bacon
- 1/4 cup brown sugar
Preheat the oven to 375. Spray a baking sheet with cooking spray, and line with foil. Spray the foil with cooking spray, and line the bacon in a single layer on the foil. Sprinkle each slice with brown sugar. Bake until the bacon is crispy, and the sugar is caramelized, about 10-15 minutes. Immediately transfer the bacon to a cutting board, and when cooled enough to handle, break into bite-sized pieces. Set aside. For the Waffles
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 2/3 cups canola oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups buttermilk
Set your waffle iron a clean level surface, and set to preheat.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, and brown sugar together in a large bowl. In a medium bowl, whisk together the oil, eggs, vanilla extract, and buttermilk. Make a well in the center of the dry ingredients, and fold in the wet ingredients. Stir until just combined (its okay to still be lumpy). Gently fold in the bacon, being careful not to overmix.
Cook in the waffle maker according to manufacturer’s instructions.
Serve with maple syrup and fresh berries.
When I made these waffles I did have one or two left. They can be frozen and used for another day.