Simple and easy homemade Waffle Recipe
It is the time to put waffle iron languishing in back of your cabinet to good use. These airy, delicate & crisp edged waffles are so wonderful, yet so-simple to throw together, they are destined to become part of weekend break-fast routine. Freeze leftovers, if you've any, in Zip-lock bags & serve them during week and weekends. You can pop them in toaster to reheat & they come out nearly as well as freshly-made, maybe even slightly crunchier.
Ingredients
- Baking soda - ½ Teaspoon/3 grams
- Baking powder - 1 Teaspoon/8 grams
- Unsalted butter - 6 Tablespoons (more for waffle iron)
- Sugar - 1 Tablespoon/15 grams
- All-purpose flour - 2 Cups/240 grams
- Plain yogurt - 1 Cup
- Fine sea salt - 1 Teaspoon/5 grams
- Milk - 1 Cup
- Large eggs - 4
Preparation:
Step 1:
Melt butter on the stove or in microwave. Set aside.
Step 2:
In large bowl, whisk together sugar, flour, baking powder, salt & baking soda. In separate bowl, whisk together melted butter, yogurt, milk & eggs. Fold wet ingredients into dry ingredients.
Step 3:
Preheat a waffle iron & using a pastry brush or paper tissue, lightly coat with butter. Cook waffles (using about ½ cup batter per waffle) till golden & crispy. Butter iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in 200 degrees oven till ready to serve.
Notes
- If you do not have yogurt (or buttermilk or sour cream will all work), substitute another 1-cup of milk, mixed with 1-tablespoon of lemon juice or vinegar.
