Actually, it was Waffle-ish Wednesday yesterday, but I didn’t post it…oops. It was also Papiere’s last day visiting so we topped them with ice cream.
Anyway, every Wednesday we have homemade waffles or pancakes…hence “Waffle-ish” Wednesday.
I use a basic recipe from the cook book How To Cook Everything: Simple Recipes for Great Food
I received this book as a gift when I graduated college. Good thing, I didn’t know how to cook anything…and now, everything is an option 🙂
We love making waffles and pancakes. We mix and match types of flours, gluten free brands, regular brands, coconut flour and we vary wet ingredients with sour cream, buttermilk, coconut milk, canned pumpkin, mashed bananas, apple sauce….all delightful!
This recipe seems to be pretty universal with the ways we switch it up and I’ve never had to make drastic changes to it. It’s all been hit or miss with very small variations. Although I have learned that adding chocolate chips, blueberries, or other things into waffle batter never works out well in the waffle iron. So we just add them on top when the waffles are done. Pancakes do a better job with ingredients added into the batter.
Quick and Easy Waffles
From How to Cook Everything by Mark Bittman
– Canola or other natural oli for brushing waffle iron
– 2 C all-purpose flour
– 1/2 tsp salt
– 2 T sugar
– 2 tsp baking powder
– 1 1/2 C milk
– 2 eggs
– 4 T butter
– 1 tsp vanilla extract
Brush waffle iron lightly with oil and preheat.
Combine dry ingredients. Mix together milk and eggs. Stir in butter and vanilla. Stir the wet into the dry ingredients. If the mixture seems too thick to pour, add a little more milk.
Spread a ladleful or so of batter into the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.
**I use 2 ladlefuls in our waffle iron.
How do you like your waffles?