Makes about eight 7-inch round waffles
Like many of you, I grew up with waffles made from a packaged baking mix. They really are very good. Occasionally, I experimented with making my own from scratch, but always went back to the mix. However, it has become increasingly important for me to control all of the ingredients in the food I serve, so I decided to develop a basic waffle recipe that is quick, delicious, and every bit as easy as using the mix. This is it. For something different and healthier, try the whole wheat waffles in the similar and related recipes links. They are equally good and what I make most often. No one will guess they are made with whole grain flour.
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 4 tablespoons butter, preferably unsalted, melted
- 1-1/2 to 2 cups milk (whole or reduced fat)
Place the flour, sugar and baking powder in a medium bowl and whisk with a wire whisk to combine well. Add the eggs, butter and 1-1/2 cups of the milk; beat with the whisk until smooth. Add more milk as needed to thin the batter just to a pouring consistency, being careful to keep it thick. Heat your waffle iron and bake according to manufacturer's directions. Serve immediately.
Notes: The batter can be made the night before, covered and refrigerated. Add a little more milk before baking if it has become too thick. Waffles freeze very well. Bake them a little lighter than usual, let them cool on a wire rack, wrap individual portions in waxed paper and place in a freezer bag. To heat, toast the frozen waffle in the toaster oven until lightly browned.