After a sweet request from my hard-working little boy for waffles for breakfast I relented knowing I’d have to make them from scratch. In the past I’ve always used Bisquick, or some other waffle mix–which I’m sorry to say has NO flavor. To me the batter tastes…well it doesn’t. At all. I wanted to find a good waffle mix.
Another confession–recipes calling for all-purpose flour intimidate me. The first recipe I found was from my all time favorite food-blogger Ree Drummond. I was not feeling all that culinary this morning, and the first step in her recipe was to sift. Sift. Really? At 8am with a house full of kids, I refuse to sift anything. My neighbors may have been able to hear me talk a little harshly to my friend Ree (and by friend, I mean the woman whose blog I love to stalk, and who I secretly want to be when I grow up–and yes, I call her by her first name like we’re BFFs. Yeah, I may pretend to be Hyacinth, so what, we all have our little quirks.) Back to the story, me sitting at the table at my laptop with a puzzled somewhat aggravated facial expression… “I’m NOT sifting ANYTHING this morning REE!” I shouted while searching for a new recipe.
No, really guys, her recipes are THE best, and I know if I had been in the mood to sift those would have been the best rootin’ tootin’ waffles I ever did taste. If you’re feeling like sifting give her recipe a try here. I highly recommend anything she makes! I ain’t mad at ya’ Ree, I got nothin’ but love for ya’.
My handy dandy Better Homes & Gardens Cookbook–you know the red and white checkered one that all southern ladies are required to own to begin ‘keepin’ house’ with–well I have to tell you, it let me down in the past when it came to waffles as well. No flavor.
“Perhaps you’re expecting too much from your waffle batter Cornbread Mama”, you might say. No, no, I don’t think I am. I’m not asking for pumpkin spice waffles, although Pinterest is FULL of those recipes right now. One called for almond meal–um–which I don’t have and can’t afford. I also found a recipe for cornbread waffles and pulled pork, my feelings on which are yet to be decided. Right now I’m leaning toward yummy-let’s-try-that-one-night-for-supper. As for now, I just wanted plain ole’ good tasting waffles. I mean if the cook at Waffle House can do it, surely I can.
Finally I found this recipe. I followed it almost exactly, AP flour and all. I don’t think I ever follow a recipe precisely. It has to be a major character flaw. I used my stand mixer to beat the eggs, with the whisk-y attachment (I have to tell you I’ve never used that attachment before, but it was awesome!). I continued to make the whole recipe with the mixer and the whisk attachment, being careful not to over-beat it. These waffles turned out very, very nice. While they don’t have tons of flavor, they have just enough. That’s really all I wanted. Everyone was happy.
2 cups all-purpose flour
1 3/4 cup milk
1/2 cup veg oil
1 tbs white sugar
4 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla
Preheat waffle iron. Whisk eggs until fluffy using a stand mixer. Mix in flour, milk, oil, sugar, baking powder, salt, and vanilla just until smooth. Spray waffle iron with cooking spray (or if you’re out like I am brush on olive oil lightly). Pour mix onto hot waffle iron and cook until golden brown. For my waffle iron I found that 10 minutes turned out a perfect waffle.
- 2 eggs
- 2 cups all-purpose flour
- 1 3/4 cup milk
- 1/2 cup veg oil
- 1 tbs white sugar
- 4 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla
- Preheat waffle iron.
- Whisk eggs until fluffy using a stand mixer.
- Mix in flour, milk, oil, sugar, baking powder, salt, and vanilla just until smooth.
- Spray waffle iron with cooking spray (or if you're out like I am brush on olive oil lightly).
- Pour mix onto hot waffle iron and cook until golden brown.
- For my waffle iron I found that 10 minutes turned out a perfect waffle.