The one on the Bisquick box is always good. Or Hungry Jack are also good. I like to add a teaspoon of vanilla extract. Easier than making from scratch, and they always come out perfect. Some waffle makers can over cook the waffles so watch for the steam coming out of the sides, after it stops steaming it's done. Make sure to use some non stick cooking spray each time you fill with batter. Don't overfill the griddles, just a large spoon full in the middle and when you close it, the batter will spread out.Good waffle recipe. ?
INGREDIENTS Waffles
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
2 eggs
1 1/2 cups warm milk
1/3 cup butter, melted
1 teaspoon vanilla extract
My folders:
DIRECTIONS
In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.
Here's four that I love and have made myself. They always turn out perfect which i why I use them a lot. Sunday is waffle day in our house.
Pumpkin Applesauce Waffles
Serves Two (I usually triple this)
1/2 Cup Complete Pancake Mix
1/2 Cup Water
1/2 Cup Pumpkin Puree
1/4 Cup Applesauce
1 tsp Cinnamon
Mix all ingredients, adding more water or mix if necessary. Pour 1/2 Cup of batter on the waffle iron and bake until golden brown. Serve with butter and maple syrup.
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Spiced Apple Waffles
3 large eggs
戮 cup buttermilk, warmed
戮 cup milk, warmed
陆 cup unsalted butter, melted
1 medium Granny Smith apple, peeled, cored and grated
1陆 cups whole wheat pastry flour (or all-purpose flour is fine too)
1陆 tsp Pumpkin pie spice
陆 tsp baking soda
陆 tsp salt
陆 cup granulated sugar
1 cup toasted pecans (completely optional)
powdered sugar to sift on top
Preheat waffle iron. In large bowl, whisk together eggs, buttermilk, milk and butter. Stir in apple. In another bowl, whisk together flour, sugar, baking powder, spice, baking soda and salt. Add flour mixture to egg mixture; whisk until smooth (some small lumps are ok).
Sprinkle 2 T. pecans (if using) onto waffle iron. Pour about 2/3 cup batter onto surface. Cook waffles until golden brown, about 5 minutes. Keep warm in 200掳F. oven while cooking the remaining waffles.
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Lemon-Poppy Seed Waffles
Ingredients: Makes 10 Waffles
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 tablespoon plus 1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons wheat germ
2 large eggs
1 1/4 cups whole or 2% milk
6 tablespoons melted butter (reserve 1 tbs to brush on waffle iron)
Zest of 1 lemon
2 tablespoons poppy seeds
Note: If making the maple whipped cream put a medium metal or glass bowl in the freezer along with the attachments for a hand-held mixer.
Preheat the waffle iron (check the manufacturer鈥檚 setting and adjust according to how well done you like your waffles). Using a fork, cut the dry ingredients together thoroughly in a large bowl. Beat the eggs, milk and lemon zest together with a fork or whisk and pour into the dry ingredients. Mix together with the fork until there are no large clumps, but as with pancakes, don鈥檛 over mix! Cut in the 5 tablespoons of butter last.
When the iron is ready, brush some butter on the top and bottom of the iron. Ladle on just enough batter so that it won鈥檛 squirt over the edges when you close the iron. Sprinkle a dusting of poppy seeds over the surface of the batter and close the iron. When the waffle irons beeps or blinks (or when the waffles have been cooked to your liking), take your waffle out. Serve with maple syrup or maple-whipped cream, see below.
Maple Whipped Cream
Ingredients:
3/4 cup heavy cream
1/2 teaspoon pure vanilla extract
1 tablespoon pure maple syrup
Put a medium metal or glass bowl in the freezer along with the attachments for a hand-held mixer. Allow to cool for a least 15 minutes.
Put the heavy cream, vanilla and maple syrup into a your dry, cold bowl and whip with a hand-held mixer until the cream holds a soft peak. That's it.
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French Toast Waffles
Serves two
3 large eggs
1/4 cup heavy cream
pinch of salt
1 tablespoon sugar
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
2 teaspoons orange zest, finely grated
4 slices brioche or challah pullman*
1. Lightly beat the eggs, then add all other ingredients, except the bread, and beat until well combined.
2. Soak two slices of bread in the egg mixture for about 1 minute, then turn over and soak the other side of each slice for another minute. Move the slices of bread to the waffle iron, and arrange them to fit.
3. Press down the waffle iron to make those waffle-grids on the french toast. As the waffles cook, they鈥檒l rise and get all puffy, then start to deflate again. Take the waffles out just after they鈥檝e started on their deflating stage. This ensures that you get a little of the crispy, and a little of the eggy insides.
4. Repeat with the other two slices. Serve with confectioner鈥檚 sugar and/or maple syrup.
*This just means brioche or challah bread in the usual white bread loaf shape :) Not the large mushroom-shaped brioches or the braided challah. Square slices basically fit better into a waffle iron.
You might think this is silly, but the best 'recipe' I've ever used was on the back of a box of Jiffy cornbread mix. Yes, cornbread waffles. They are the best waffles I've ever had in my life, I'll never use another way.
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